Average Rating: 0TOTAL TIME: Prep: 25 min. Cook: 15 min. + releasing
YIELD: 8 servings.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
Instructions
- 1. 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.
- 2. 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.
- 3. Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel.
- 4. 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.
