Curried American Lamb and Peas in Phyllo
You must log in to upload a photo.
(5.0/5 [1 rating]) Log in to rate this recipe!
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”
Ingredients
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
Instructions
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.
Yield
250 appetizers
Tags
Appetizer, Lamb, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
