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Lamb Pitas with Yogurt Sauce

TOTAL TIME: Prep: 35 min. Cook: 6 hours YIELD: 8 servings.
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. —Angela Leinenbach, Mechanicsville, Virginia

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

  • 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.

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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