Curried American Lamb and Peas in Phyllo

    

February 6, 2016

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

Ingredients

10 lbs ground American lamb

2 large yellow onions, diced

1 tbsp chopped garlic

1 tsp minced fresh ginger

1 jalapeño pepper, seeded, and finely chopped

3 tbsp extra-virgin live oil

2 tsp turmeric

2 tsp garam masala

White pepper

2 tbsp kosher salt

2 tbsp cornstarch

3/4 cup water or chicken stock

18 frozen young peas

48 oz. plain yogurt (about 5½ cups)

3 tbsp finely 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

Directions

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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