You may also like
Categories:
lamb ground cumin jalapeno clove garlic green onions cilantro blue cheese nonfat yogurt tomatoes whole wheat pitas
Viewed: 8 - Published at: 7 years agoIngredients
- 8 ounces boneless leg of lamb
- 1 teaspoon ground cumin
- 1/2 jalapeno
- 1 clove garlic
- 2 green onions
- 1 or 2 sprigs cilantro to yield 1 tablespoon chopped
- 1 tablespoon blue cheese
- 1 cup nonfat yogurt
- 2 small tomatoes or 12 cherry tomatoes
- 4 whole wheat pitas
Method
- 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.
