Lamb Pitas with Yogurt Sauce
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. —Angela Leinenbach, Mechanicsville, Virginia
Total TimePrep: 35 min. Cook: 6 hours
- 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
- 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, saute 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 salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture.
Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.