Ingredients: |
Ingredients: 12 tbs. butter (1 1/2 sticks butter), divided
1 1/2 cup chopped onion
2 1/4 tsp. ground coriander
2 1/4 tsp. cumin
1/4 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. chili powder
1/2 tsp. ground cloves
1/2 tsp. cayenne pepper
1 pound ground lamb
1 large potato peeled and cut into 1/3" diced
1 cup water
2 tsp. chili garlic sauce
1 cup frozen peas, thawed
3 tbs. lemon juice
1/2 cup cilantro
1 package pyllo dough
Malt Vinegar Molasses Glaze
2 cups malt vinegar
1/2 cup mild flavored molasses (light)
1/2 cup dark brown sugar
1/4 tsp. chili powder
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Directions: |
Directions:Melt 2 tbsp. in a large non-stick skillet over Medium high heat. Add chopped onion saute until almost tender.(about 6 minutes) Add ground coriander,cumin, cardamom, cinnamon, chili powder, cloves and cayenne pepper.Stir until fragrant. ( about 30 seconds) Add ground lamb and saute until brown, breaking up with the back of a fork. (about 5 minutes) Add diced potatoes, 1 cup of water and chili garlic sauce; reduce heat, cover and simmer until potato is almost tender. (about 6 minutes). add peas simmer and uncovered
until mixture is almost dry (3 minutes) Stir in lemon juice, then cilantro. Season with salt and pepper to taste. Cool completely. Melt remaining butter in a small saucepan over medium heat. Fold filling in phyllo dough making triangles.Place on a cookie sheet. Brush with butter. ( can be prepared up to 8 hours ahead of time, cover and refrigerate) Bake in oven at 375º until golden brown (about 18 minutes) transfer to a plate. Drizzle with malt vinegar molasses glaze and serve.
Malt Vinegar Molasses Glaze
Combine all ingredients in heavy saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to a generous 3/4 cup, stirring occasionally about 20 minutes. (can be made 1 day ahead cover and refrigerate). Reheat glaze in a medium saucepan just until portable, thinning with a TSR. of water if desired. |
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