LAMB PITAS WITH YOGURT SAUCE

Lamb Pitas with Yogurt Sauce image

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

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 8 servings.

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges