Pressure-Cooker Lamb Pitas With Yogurt Sauce Recipe

Name: Pressure-Cooker Lamb Pitas With Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.
5
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.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds lamb stew meat (3/4-inch pieces), 1/2 cup dry red wine, 1 large onion, chopped, and more.

Yes, Pressure-Cooker Lamb Pitas With Yogurt Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Lamb Pitas With Yogurt Sauce

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