| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lamb, crumbled |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 8 |
oz |
Canned tomato sauce |
| 3/4 |
t |
Salt |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Dried oregano |
| 1/4 |
t |
Ground allspice |
| 4 |
|
Pita bread |
|
|
Yogurt |
|
|
Cucumber, chopped |
|
|
Green pepper, slivered |
|
|
Green onion, thinly |
|
|
Sliced |
INSTRUCTIONS
Preheat oven to 350° F. In a large, heavy frying pan, brown lamb in
its own drippings. Spoon off excess fat. Mix in onion and cook,
stirring, until lightly browned. Stir in garlic, tomato sauce, salt,
cumin, oregano, and allspice. Bring to a boil, cover frying pan,
reduce heat, and simmer gently for 15 minutes. Meanwhile, wrap pita
breads in foil and heat in oven 10 to 15 minutes. Cut in halves. Spoon
in ground lamb mixture. At the table, add yogurt, cucumber, green
pepper, and green onions to taste. Recipe By : the California
Culinary Academy From: Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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