Instructions: In Dutch oven brown lamb with onion, eggplant and garlic over medium heat about 5 minutes. Drain off excess fat. Stir in tomato, wine, salt and cinnamon. Continue to cook, covered, for about 20 minutes until vegetables are tender, stirring occasionally. Stir in yogurt, almonds, and cheese.

Spoon 1 cup hot lamb mixture in each 1/2 of pita bread. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.