Curried American Lamb and Peas in Phyllo

Curried American Lamb and Peas in Phyllo

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Credit: Joe Alfano, Executive Sous Chef, Universal Orlando, Orlando, Fla.
The National Culinary Review, June 2010

From the Chef

“Courtesy of the American Lamb Board”


10 lbs. ground American Lamb
18 oz. (2 large) yellow onions, small dice
1 T. chopped garlic
1 t. minced fresh ginger
1 jalapeño pepper, seeded, finely chopped
3 T. olive oil
2 t. turmeric
2 t. garam masala
½ t. white pepper
2 T. salt
2 T. cornstarch
¾ cup water or chicken stock
18 oz. frozen young peas
48 oz. plain yogurt
3 T. finely chopped mint leaves
250 mini phyllo cups
Scallions, as needed for garnish


1. Sauté onions, garlic, ginger and jalapeño in oil until onions are caramelized goldenbrown. Add lamb; cook on medium-high heat until lamb is seared well and wellcaramelized. Add turmeric, garam masala, white pepper and salt. Thoroughly mix cornstarch with water; stir into lamb mixture, continuing to cook on medium-high heat. Add peas; cook until lamb is glazed and peas are bright green, approximately 10 15 minutes.

2. Blend yogurt with mint leaves. Fill squeeze bottle. 3) To serve: Fill phyllo cups with ½ oz. lamb mixture; top with ¼ oz. mint yogurt. Garnish with scallions. Serve warm.


250 appetizers


Appetizer, Lamb, The National Culinary Review

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