Spiced Lamb Pies

The Spiced Lamb Pies Recipe is a Snacks such as these are found all around the Middle East.

Rising and proofing time:
1 hr–1 hr 50 mins

1 quantity pita dough
steps 1–8, omitting the cumin seeds
2 tbsp extra virgin olive oil
13oz (375g) ground lamb
sea salt
freshly ground black pepper
3 large garlic cloves, finely chopped
1⁄2in (1cm) piece of fresh ginger, finely chopped
1 onion, finely chopped
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
large pinch of cayenne pepper
2 tomatoes, peeled, seeded, and chopped
leaves from 5–7 cilantro sprigs, finely chopped

1 Heat the oil in a sauté pan. Add the lamb, season with salt and pepper, and stir over medium-high heat, until evenly browned. With a slotted spoon, transfer to a bowl.

2 Reduce the heat to medium, and pour off all but 2 tablespoons of the fat. Add the garlic and ginger and cook for 30 seconds.

3 Add the onion and stir until soft. Add the ground coriander, cumin, turmeric, cayenne, lamb, and tomatoes. Cover and cook for 10 minutes, until thickened.

4 Remove the pan from the heat. Stir in the cilantro and taste for seasoning. Let the filling cool, then taste again: it should be well seasoned, so adjust if necessary.

5 Cut the dough in half. Shape 1 piece into a cylinder about 2in (5cm) in diameter.

6 Cut into 6 pieces, and cover. Repeat with the remaining dough. Shape a piece of dough into a ball. With a rolling pin, roll into a 4in (10cm) round.

7 Spoon some of the lamb into the center of the round, leaving a 1in (2.5cm) border. Lift the dough up and over the filling, to form a triangular parcel.

8 Pinch the edges with your fingers to seal. Place the pie on a baking sheet. Repeat to shape and fill the remaining dough.

9 Cover the pies with a kitchen towel, and let rise in a warm place until puffed, about 20 minutes.

10 Preheat the oven to 450°F (230°C). Bake for 10–15 minutes until golden brown. Serve warm from the oven with a spoonful of Greek yogurt on the side, if you like.

The pies will keep in an airtight container overnight.

The lamb filling can be prepared, covered, and refrigerated 1 day ahead.

Spiced Lamb Pies
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