Ingredients
2 tablespoons olive oil2 pounds lamb stew meat (3/4-inch pieces)1 large onion, chopped1 garlic clove, minced1/3 cup tomato paste1/2 cup dry red wine1-1/4 teaspoons salt, divided 1 teaspoon dried oregano1/2 teaspoon dried basil1 medium cucumber1 cup plain yogurt16 pita pocket halves, warmed 4 plum tomatoes, sliced
Preparation
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, 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.
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.
