Lamb
Pitas Yogurt Sauce Recipe
Ingredients
:
2
tablespoons olive oil
2
pounds lamb stew meat (3/4-inch pieces)
1/2
cup dry red wine
1
large onion, chopped
1
garlic clove, minced
1-1/4
teaspoons salt, divided
1
teaspoon dried oregano
1/2
teaspoon dried basil
1/3
cup tomato paste
1
medium cucumber
1
cup plain yogurt
16
pita pocket halves, warmed
4
plum tomatoes, sliced
How
To Make Lamb Pitas Yogurt Sauce :
Select
saute or browning setting on a 6-qt. electric pressure cooker. Adjust for
medium heat; add oil. When oil is hot, brown lamb in batches. Add wine to
pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan.
Press cancel. Add onion, garlic, 1 teaspoon salt, oregano and basil. Return
lamb to pressure cooker.
Lock
lid; close pressure-release valve. Adjust to pressure-cook on high for 15
minutes. Let pressure release naturally for 10 minutes; quick-release any
remaining pressure. Press cancel.
Select
saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until
mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press
cancel.
To
serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber.
Combine diced cucumber with yogurt and remaining salt. Fill pitas 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 and adding a little broth or water if necessary.
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.
