Lamb Curry Empanadas
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Raisin1 cup
Rum3 cup
Greek Yogurt1 cup
Onion1 tsp
Ginger (minced)450 g
Ground Lamb (80/20)1 tsp
White Pepper1 tsp
Ground Cumin1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2 tbsps
Cilantro Leaves (chopped)3 cup
Vegetable Oil1 cup
Curry Powder1 tbsps
Turmeric3 cups
All-Purpose Flour2 tsps
Salt1 tsp
Sugar8 tbsps
Shortening1 cup
Water2
EggsDirections:
1
Add raisins to rum; set aside
2
Let marinate for 10 minutes
3
Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt
4
Mix and set aside for 1 hour
5
In a medium saute pan, heat the remaining 3 tablespoons oil
6
Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through
7
To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins
8
Remove from heat and let cool
9
On a floured cutting board, roll out dough to 1/8-inch
10
Cut out 5-inch diameter disks
11
Add one tablespoon lamb mixture to each disk of dough
12
Fold dough over and seal edges firmly with thumb
13
Repeat process
14
Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown
15
Bring entire mixture to simmer for 2 minutes
16
Strain and let cool
17
In a large bowl, mix together flour, salt and sugar
18
Add shortening into flour and mix until crumbled, then mix in water and eggs
19
Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out