Lamb Pitas with Yogurt Sauce Recipe

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. Heat the oil in a

big pan over medium-high heat and brown the lamb in batches. Lamb should be moved to a 3- or 4-quart slow cooker; save the

skillet's drippings. Cook and stir onion in drippings for 4–6 minutes on medium heat, or until soft. Add tomato paste and

garlic; simmer and stir for two minutes. Add wine, basil, oregano, and one teaspoon of salt and stir. Include with lamb. Cook for 6 to

8 hours on low, covered, or until lamb is cooked. Dice one cup of cucumbers for serving, then thinly slice the remaining cucumber. Mix

the chopped cucumber with the yogurt and the last 1/4 tsp of salt. Stuff pita halves with chopped cucumbers, tomatoes, and yogurt mixture.