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Lamb Pitas with Yogurt Sauce

Lamb Pitas with Yogurt Sauce

The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. —Angela Leinenbach, Mechanicsville, Virginia

Calories
297
Carbohydrates
20g
Protein
13g
Potassium
536mg
Fiber
4g
Sugar
14g

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

Direction

  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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