This spiced lamb appetizer in crunchy phyllo cups is courtesy of Executive Sous Chef Joe Alfano in Orlando, Florida. It is a sure crowd-pleaser.
Prep: 45 mins
Cook: 35 mins
Yields: 250 appetizer servings
10 lbsground American lamb
2 large yellow onions, diced
1 tbspchopped garlic
1 tspminced fresh ginger
1 jalapeño pepper, seeded, and finely chopped
3 tbspextra-virgin live oil
2 tspgaram masala
2 tbspkosher salt
3/4 cupwater or chicken stock
18 frozen young peas
48 oz.plain yogurt (about 5½ cups)
3 tbspfinely chopped fresh mint leaves
250 mini phyllo cups (available in the frozen section of most grocery stores, or at room temperature in the bread aisle)
Finely chopped scallions (green onions), as needed, for garnish
1Heat the oil in a large saucepan on medium-high heat and add the onions, garlic, ginger, and jalapeño. Saute until the onions are caramelized golden brown. Add the lamb and cook on medium-high heat until the lamb is seared well and caramelized. (Note: you may have to use several saucepans to accommodate this amount of meat.)
2Add the turmeric, garam masala, white pepper, and salt. In a small bowl thoroughly mix the cornstarch with the water or stock and stir it into the lamb mixture.
3Add the peas and cook until the lamb is glazed and the peas are bright green, approximately 10 to 15 minutes. Turn off the heat.
4In a large bowl, blend the yogurt with the mint leaves. Transfer the mixture to a squeeze bottle and set aside until ready to garnish.
5To serve: Fill each phyllo cup with 1/2 ounce of lamb mixture and top each with 1/4 ounce of mint yogurt. Garnish with scallions, if desired, and serve warm.
Recipe provided by the American Lamb Board; Image provided by Catersource.
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