In slow cooker, combine lamb, squash, onion, celery, salt, jalapeno pepper, boullion, garlic, cumin and coriander.
Cover and cook on low 8 to 9 hours or until meat is very tender.
Strain mixture. Reserve about 1/4 cup broth; use remaining broth for soup or stew, if desired. Process drained cooked-mat mixture with reserved 1/4 cup broth in food processor until shredded.
Cut about 1" off top of each pita round. Insert lettuce leaf into each spoon in meat mixture and yogurt. Top with cheese
1-1/2 lb lamb stew meat, cut into 1"cubes
3/4 lb banana squash, peeled. cut into 1" cubes
1 medium red onion, diced
1/2 cup sliced celery
1/2 teaspoon salt
1 jalapeno pepper,seeded,minced
1 cube chicken boullion granules
1 garlic clove, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
8 to 10 pita bread rounds
8 to 10 lettuce leaves
1/4 cup plain yogurt
1/4 cup (1oz) feta cheese crumbled
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