Lamb Pita Sandwiches Recipe | Valerie Bertinelli

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
• freshly ground black pepper