|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lamb||1 1⁄2 Pound, cubed|
|Sliced onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato paste||3 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Chicken broth/1 bouillon cube dissolved in 1/4 cup water||1⁄4 Cup (4 tbs)|
|Pitas||4 , partially split|
|Tomato||1 , sliced|
|Onion slices||4 Large|
|Shredded lettuce||1 Cup (16 tbs)|
In a skillet, heat butter; brown lamb on all sides, a few pieces at a time.
Remove lambfrom pan as it browns.
Add onion and garlic and saute until golden.
Return lamb to pan; add tomato paste, wine, broth and seasonings.
Bring to a boil; reduce heat, cover and simmer 45 minutes, or until meat is tender.
In a 350Â° oven, heat bread for 10 minutes; remove to platter.
Fill each pocket of bread with the lamb mixture, tomato, onion and lettuce.
Makes 4 servings.