Lamb And Blue Cheese Pitas Recipes

Steps:

• 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.

Steps:

• Trim all the fat and gristle from the lamb, and slice thinly. Sprinkle with cumin.
• Heat nonstick pan, and saute lamb until it is brown on both sides but still rare in the center, just a couple of minutes.
• Wash, trim, seed and cut jalapeno in half and cut each half into 3 pieces. With food processor running, put jalapeno and garlic through tube and process to mince.
• Wash and trim green onions and cut in thirds. Wash and coarsely chop cilantro to yield 1 tablespoon. Put green onion and cilantro into processor, and process to mince.
• Add the cheese and yogurt, and process to make a sauce. Stir in the lamb.
• Wash the tomatoes, using whichever have better flavor. Slice.
• Heat two pitas in a toaster oven.
• Cut pitas in half, and stuff each half with a quarter of the yogurt-lamb mixture and with a quarter of the tomatoes.
• Repeat with remaining pitas, lamb mixture and tomatoes.

Steps:

• 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, saute 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 salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• Put a strainer over a large bowl and line it with 2 layers of cheesecloth (don't let the strainer touch the bottom of the bowl). Spoon yogurt into strainer and let stand for 1 hour.
• Mix yogurt, the 2 pressed cloves of garlic and lemon juice in a small bowl. Set aside.
• Put the lamb pieces into a skillet or pan on medium to high heat on stove top, add coriander cumin and chopped garlic.
• Keep on heat until lamb is fully cooked, stirring often. Dispense onto serving dish.
• Cut open pita pockets, spoon the lamb into each pita. Add the yogurt and/or chutney and enjoy!