Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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Lamb Pita Sandwiches
DISH THANKS TO VALERIE BERTINELLI
Level: Easy
Overall: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings

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 eliminated and disposed of
Vegetable oil
1/2 cup red white wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and sliced
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons sliced 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 newly ground black pepper.

Directions.

Unique equipment: electric pressure cooker.

Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a little blending bowl. Whisk to combine. Include the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Reserve.

Heat an electrical pressure cooker to the sauté setting and include 1 tablespoon of grease to the pot. When the oil is glittering, include 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 required, before including another batch of meat. Once all the meat has been browned and gotten rid of from the pot, include the red white wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. When the alcohol odor has burnt, 1 to 2 minutes, include the canned diced tomatoes and the browned meat. Stir to integrate.

Location the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's guidelines. As soon as at high pressure cook for 15 minutes then enable the pressure cooker to naturally launch for 10 minutes prior to manually venting the rest.

While the lamb cooks, add the fresh sliced tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to integrate and reserve until prepared to put together.

To put together, 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 couple of spoonfuls of the cucumber-onion mixture and top with a couple of pieces of prepared lamb. Continue the procedure with the staying components.

Cook's Note.

Save any remaining sauce from the pressure cooker as a base for making sauces, pasta, gravy, and so on.

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Valerie Bertinelli's Grilled Lamb Pita Sandwiches|Valerie's Home Cooking|Food Network.