Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
     1/4  teaspoon      dried thyme leaves
   1 1/2  pounds        boneless lamb -- cubed
     1/4  teaspoon      dried rosemary leaves
   1      cup           onion -- sliced
   1      cube          chicken bouillon
   1      clove         garlic -- crushed
   4                    pita breads
     1/4  cup           water
   1      teaspoon      salt
     1/8  teaspoon      pepper
   3      tablespoons   tomato paste
     1/2  cup           red wine
   1      teaspoon      dried oregano leaves
                        ***garnish***
   1      small         tomato -- sliced
   4      slices        onion -- (large)
   1      cup           lettuce -- shredded

Preparation:

Sauté the lamb in butter in a large saucepan in small batches until well browned all over (about 10 minutes). Remove the lamb as it browns. Add the onion and garlic. Sauté for about 5 minutes. Return the lamb to the saucepan. Add the water and all the remaining ingredients except the bread and garnish. Bring to a boil. Reduce heat. Cover. Simmer until the meat is tender (about 45 minutes). Preheat the oven to 350F. Heat the pita bread until heated through (roughly 15 minutes). Split each loaf partway through. Fill with the lamb mixture. Garnish with tomato, onion and lettuce. Serve.