The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. —Angela Leinenbach, Mechanicsville, Virginia
Lamb Pitas with Yogurt Sauce
Can you freeze Lamb Pitas with Yogurt Sauce?
Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Lamb Pitas with Yogurt Sauce
Prep Time
35 min
Cook Time
6 hours
Yield
8 servings
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
Nutrition Facts
2 filled pita halves: 383 calories, 11g fat (3g saturated fat), 78mg cholesterol, 766mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 31g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
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