| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lamb — crumbled |
| 1 |
md |
Onion — chopped |
| 1 |
|
Clove garlic — minced |
| 8 |
oz |
Canned tomato sauce |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Ground allspice |
| 4 |
|
Pita bread |
|
|
Yogurt |
|
|
Cucumber — chopped |
|
|
Green pepper — slivered |
|
|
Green onion — thinly |
|
|
Sliced |
INSTRUCTIONS
1. 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.
2. 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
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”