Ground Lamb In Pita Bread

When sin entered the world, it ruined the harmony of marriage not because it brought headship and submission into existence, but because it twisted man’s humble, loving headship toward hostile domination in some men and lazy indifference in others. And it twisted woman’s intelligent, willing, happy, creative, articulate submission toward manipulative obsequiousness in some women and brazen insubordination in others. Sin didn’t create headship and submission; it ruined them and distorted them and made them ugly and destructive.

John Piper

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 350Â° 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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