1 1/2 to 2 lbs lean lamb, cubed
2 cans (15-oz each) garbanzo beans, drained
2 cans (15-oz each) great northern beans, drained
2 medium onions, peeled & quartered
1 quart water
1/2 tsp salt
1 tomato, peeled & quartered
1 tsp tumeric
3 tbsp fresh lemon juice
8-10 pita bread pockets
Combine all ingredients, except pita breads, in a slow cooker or crockpot. Place lid on cooker and cook on high setting 6 to 7 hours.
To serve, lift stew from cooker using a large strainer spoon and stuff into the pita bread pockets.