Lamb Pita Sandwiches
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 835
- Total Fat
- 54
- Saturated Fat
- 19
- Carbohydrates
- 48
- Dietary Fiber
- 12
- Sugar
- 6
- Protein
- 40
- Cholesterol
- 124
- Sodium
- 1291
- Total: 1 hr 30 min
- Active: 25 min
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper
Directions
Special equipment:
electric pressure cooker- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Cook’s Note
Save any leftover sauce from the pressure cooker as a base for making sauces, pasta, gravy, etc.