Categories: Slow Cooker

Ingredients

• 2 tbsp. olive oil
• 2 lbs. lamb stew meat
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/3 cup tomato paste
• 1/2 cup dry red wine
• 1 1/4 tsp salt, divided
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 medium cucumber
• 1 cup plain yogurt
• 16 pita pocket halves, warmed
• 4 plum tomatoes, sliced

Directions

1. In a skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a slow cooker, reserving drippings in skillet.

2. In drippings, saute onion over medium heat, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 tsp salt and herbs. Add to lamb. Cook, covered, on LOW until lam is tender, 6-8 hours.

3. 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 cucumber and yogurt mixture.

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