Friday, February 25, 2011

Lamb Turnovers with Yogurt Sauce


1 # ground lamb
2T vegetable oil
2 green onions, chopped
2 garlic cloves, minced
1 T ginger, minced
2 T almonds,blanched and chopped
4 T lemon juice
2 tsp ground cumin
pinch of salt
pinch of hot pepper flakes (optional)
1 package of flaky pastry
1 egg yolk, beaten

Yogurt Sauce:
1 c plain yogurt
3 T fresh coriander
1 T curry powder
pinch of salt

In a nonstick pan, heat the oil over medium heat and brown the onions, garlic and ginger for 3 minutes. Add the lamb, then the almonds. Cook 5-7 minutes, stirring frequently. Add the lemon juice, cumin, salt and hot-pepper flakes. Let simmer 5 minutes, stirring frequently. Let cool and refrigerate. Preheat oven to 400° F. Brush pastry triangles with the egg. Place a ball of the lamb filling on each.   Fold into turnover shapes. Place on a cookie sheet and brush with the rest to the egg. Bake 15-20 minutes. Make the yogurt curry sauce by mixing all ingredients. Serve with the lamb turnovers.

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