Greek-Style Lamb Burritos

• 1 lb. ground lean lamb
• 1/2 c. regular-strength chicken broth
• 1 large (1/2 lb.) onion, chopped
• 2 cloves garlic
• 1 large (1/2 lb.) red bell pepper, stemmed, seeded and chopped
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. each: sugar and ground cinnamon
• 1/8 tsp. each: ground cloves and ground nutmeg
• 1 Tbsp. lemon juice
• 2 Tbsp. chopped parsley
• 1/8 tsp. liquid hot pepper seasoning
• 8 (8-inch) flour tortillas
• salt
• unflavored nonfat yoghurt

1. Crumble lamb into 10 to 12-inch frying pan over medium heat, stirring often, until meat is well browned.
2. With a slotted spoon, transfer lamb from pan.
3. Discard drippings and wipe pan clean with paper towel.
4. To pan, add broth, onion, garlic and bell pepper. Stir occasionally on high heat until pan is almost dry, then stir often until dark brown bits stick in pan.
5. Stir bits free with 2 to 3 tablespoons water.
6. Repeat until brown bits form, then deglaze pan again with 2 to 3 tablespoons water.
7. Repeat this step until onions have a deep, rich brown color, about 15 minutes total.
8. Return lamb to pan along with tomato sauce, 1 cup water, sugar, cinnamon, cloves, nutmeg, lemon juice, parsley and hot pepper seasoning.
9. Stir to free browned bits.
10. Bring to boil over high heat, then reduce heat and simmer uncovered until mixture is reduced to about 3 cups, 15 to 20 minutes.

ground lean lamb, regularstrength, onion, garlic, red bell pepper, tomato sauce, sugar, ground nutmeg, lemon juice, parsley, liquid hot pepper, flour tortillas, salt, unflavored nonfat yoghurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668410 (may not work)