| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
- Vegetable oil
- 1/2 cup red wine, such as Pinot Noir
- One 14.5-ounce can diced tomatoes
- 2 vine tomatoes, seeds removed and chopped
- Half a English cucumber, quartered and sliced
- Half a white onion, sliced
- 1/4 cup chopped parsley
- 2 tablespoons chopped dill
- 1 tablespoon lemon juice (from 1 lemon)
- 4 to 6 pita pockets
- One 10-ounce container hummus
- 1 head romaine lettuce, torn in half or in thirds
- Kosher salt and freshly ground black pepper
Instructions
- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer’s instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 835 |
| Total Fat | 54 g |
| Saturated Fat | 19 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 40 g |
| Cholesterol | 124 mg |
| Sodium | 1291 mg |
Reviews
I am wondering if you could make this with chicken or beef instead of lamb.
I’ve had an instant pot for years and have only used it to cook beans, until now. This recipe is so easy and so delicious – the spices are perfectly balanced and the meat is incredibly tender. We’re entertaining the idea of “deconstructing” the pitas and making Greek nachos with the leftovers.
I haven’t made this yet, but it will definitely be made sooner than later. Can’t wait. To the person who asked if it could be done without a pressure cooker…..I would imagine 2 hours on high in a slow cooker would render similar results.
Can this be done without a pressure cooker?