Lamb Pitas with Yogurt Sauce

 

The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. 

 

TIME & SERVINGS

YIELDS:8 SERVINGS
PREP TIME:35 MINS
COOK TIME:6 HRS

INGREDIENT

2 tablespoons olive oil
2 pounds lamb stew meat (3/4-inch pieces)
1 large onion, chopped
1 garlic clove, minced
1/3 cup tomato paste
1/2 cup dry red wine
1-1/4 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium cucumber
1 cup plain yogurt
16 pita pocket halves, warmed
4 plum tomatoes, sliced
 

INSTRUCTIONS(STEPS)

  1. In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet.
  2. In drippings, cook and stir onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours.
  3. To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining 1/4 tsp. salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture.
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