Lamb and Blue Cheese Pitas

• 8 ounces boneless leg of lamb
• 1 teaspoon ground cumin
• 1/2 jalapeno
• 1 clove garlic
• 2 green onions
• 1 or 2 sprigs cilantro to yield 1 tablespoon chopped
• 1 tablespoon blue cheese
• 1 cup nonfat yogurt
• 2 small tomatoes or 12 cherry tomatoes
• 4 whole wheat pitas

1. Trim all the fat and gristle from the lamb, and slice thinly.
2. Sprinkle with cumin.
3. Heat nonstick pan, and saute lamb until it is brown on both sides but still rare in the center, just a couple of minutes.
4. Wash, trim, seed and cut jalapeno in half and cut each half into 3 pieces.
5. With food processor running, put jalapeno and garlic through tube and process to mince.
6. Wash and trim green onions and cut in thirds.
7. Wash and coarsely chop cilantro to yield 1 tablespoon.
8. Put green onion and cilantro into processor, and process to mince.
9. Add the cheese and yogurt, and process to make a sauce.
10. Stir in the lamb.
11. Wash the tomatoes, using whichever have better flavor.
12. Slice.
13. Heat two pitas in a toaster oven.
14. Cut pitas in half, and stuff each half with a quarter of the yogurt-lamb mixture and with a quarter of the tomatoes.
15. Repeat with remaining pitas, lamb mixture and tomatoes.

lamb, ground cumin, jalapeno, clove garlic, green onions, cilantro, blue cheese, nonfat yogurt, tomatoes, whole wheat pitas

Taken from cooking.nytimes.com/recipes/843 (may not work)