Ingredients:
1 small yellow onion, chopped
1 clove garlic, minced
8 ounce canned tomato sauce
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 small purple onion, thinly sliced
1 green onion, thinly sliced
1 lb. ground lamb
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 cup Greek yogurt
4 pita pocket breads, cut in half

Directions:
Combine the yellow onion, garlic, tomato sauce and 1/4 teaspoon salt in a small saucepan. Heat and stir over medium heat until the sauce boils. Reduce the heat and simmer for 10 minutes. In a medium skillet, combine the purple onion, green onion, lamb, oregano, cumin, cinnamon, cayenne pepper and remaining 1/4 teaspoon salt. Mix well and cook over medium heat for 3-4 minutes, or until the lamb is cooked through and the vegetables are tender-crisp. Spread the yogurt inside each pita pocket and fill with equal portions of the lamb meat mixture. Add 1-2 tablespoons of tomato sauce to each pita pocket and serve immediately. Serves 4.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.