Course : Greek
Serves: 1
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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 pieces chicken bouillon
1 clove garlic -- crushed
4 pieces 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
1 small tomato -- sliced
4 slices onion -- (large)
1 cup lettuce -- shredded

Preparation / Directions:

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.

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