Ingredients
2 tablespoons olive oil2 pounds lamb stew meat (3/4-inch pieces)1/2 cup dry red wine1 large onion, chopped1 garlic clove, minced1-1/4 teaspoons salt, divided 1 teaspoon dried oregano1/2 teaspoon dried basil1/3 cup tomato paste1 medium cucumber1 cup plain yogurt16 pita pocket halves, warmed 4 plum tomatoes, sliced
Preparation
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.
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.
Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel.
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.
