Caraway Lamb Triangles

March 30, 2009 · Posted in Cooking Recipes 

Caraway Lamb Triangles

  • · Use sesame or cumin seeds instead of caraway.
  • · For a complete meal, serve with a mixed green salad or mashed kumara.
  • · You can buy lamb already minced; you will need about 250g

Serves 4 (Makes 20)

Preparation: 25 minutes

Cooking: 25 minutes

Ingredients:

  • · 500g lamb forequarter chops, fat trimmed
  • · 1 medium brown onion, finely chopped
  • · Cooking oil spray
  • · 1 clove garlic, crushed
  • · 1 tablespoon Middle Eastern spice blend
  • · 1 small carrot, finely grated
  • · ¼ cup toasted silvered almonds
  • · ¼ cup coarsely chopped coriander
  • · 20 sheets filo pastry
  • · 1 ½ tablespoons caraway seeds
  • · Bought pesto dip, to serve

Method:

  1. Line 2 baking trays with baking paper. Cut lamb from bone. Discard bone; chop lamb. Process lamb until finely minced.
  2. Spray onion with oil. Heat a large frying pan over moderate heat. Cook and stir onion for 2 minutes. Add mince; cook, stirring with a wooden spoon to break up lumps, for 3-4 minutes or until browned. Stir in garlic and spice; cook for 30 seconds or until fragrant. Remove from heat. Stir in carrot, almonds and coriander; mix well.
  3. Preheat oven to 180°C/160°C fan forced. For each triangle, place 1 sheet filo on a plat surface. Spray with oil. Fold in half lengthwise, twice, to make a long, thin strip. Spoon 1 heaped tablespoon of filling onto one end of strip; fold and roll to enclose filling, into a triangle. Place on prepared trays.
  4. Spray triangles with oil; sprinkle with seeds. Bake for 12-15 minutes or until golden. Serve with clip.

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