In Dutch oven brown lamb with onion, eggplant and garlic over medium heat
about 5 minutes. Drain off excess fat. Stir in tomato, wine, salt and
cinnamon. Continue to cook, covered, for about 20 minutes until vegetables
are tender, stirring occasionally. Stir in yogurt, almonds, and cheese.
Spoon 1 cup hot lamb mixture in each 1/2 of pita bread. Serve immediately.
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