Lamb Curry Empanadas
- Level: Advanced
- Yield: 8 to 12 servings, as appetizer
- Total: 3 hr
- Prep: 45 min
- Inactive: 1 hr 30 min
- Cook: 45 min
Ingredients
1/2 cup raisins
1/3 cup rum
3/4 cup Greek yogurt
4 tablespoons Curry Oil, recipe follows
1 cup onions
1 teaspoon diced, seeded jalapeno pepper
1 teaspoon minced ginger
1/2 pound 80/20 ground lamb
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons chopped cilantro leaves
2 teaspoons chopped mint leaves
4 tablespoons pine nuts, roasted
Dough, recipe follows
Curry Oil:
3/4 cup vegetable oil
1/4 cup curry powder
1 teaspoon ground cumin
1/2 tablespoons turmeric
3 whole cloves
2 whole red chiles, crushed
Dough:
3 cups all-purpose flour
2 teaspoons salt
1 teaspoon sugar
8 tablespoons shortening
1/4 cup water
2 eggs
Directions
- Add raisins to rum; set aside. Let marinate for 10 minutes. Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt. Mix and set aside for 1 hour.
- In a medium saute pan, heat the remaining 3 tablespoons oil. Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through.
- To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins. Remove from heat and let cool.
- On a floured cutting board, roll out dough to 1/8-inch. Cut out 5-inch diameter disks.
- Add one tablespoon lamb mixture to each disk of dough. Fold dough over and seal edges firmly with thumb. Repeat process.
- Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown.
Curry Oil:
- Bring entire mixture to simmer for 2 minutes. Strain and let cool.
Dough:
- In a large bowl, mix together flour, salt and sugar. Add shortening into flour and mix until crumbled, then mix in water and eggs.
- Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out.