How To make Spiced Lamb Triangles
LAMB FILLING:
1/2 c Raisins; golden (chopped)
2 tb Pine nuts
2 ts Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely choppd
1/2 lb Ground lamb; lean
2 ts Cumin; ground
1 ts Cinnamon; ground
3/4 ts Allspice; ground
1/4 c Chicken stock (defatted, w/
reduced sodium) 1/4 c Parsley; chopped fresh
1 1/2 tb Lemon juice; fresh
Salt and pepper, to taste :
PHYLLO PAStrY 1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
1 ts Poppy or sesame seeds or a
:
combination To make lamb filling: In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside. Set a large nonstick skillet over low heat and add the pine nuts. Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with sal and pepper. Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro
line with parchment paper. In a small bowl, whist together egg white, oil, and salt. Lay a sheet of phyllo on the work surface with short side toward you. Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.) 95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium;
7 mg cholesterol.
**"Savory lamb and sweet golden raisins fill these delicious morsels." ~-From Eating Well, May/June 1993.
How To make Spiced Lamb Triangles's Videos
KEEMA SAMOSA | MUTTON SAMOSA RECIPE | CRISPY KEEMA SAMOSA RECIPE
Keema Samosa | Mutton Samosa Recipe | Crispy Keema Samosa Recipe | Mutton Keema Samosa | Make Mutton Samosa at Home | How to Make Mutton Samosa | Samosa Recipe
Ingredients for Keema Samosa:
(Makes around 20 samosas)
- Mutton Keema - 500 gms (lamb or goat meat mince)
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 3 tsp
- Garlic, fine chopped- 3 tsp
- Green chillies, fine chopped- 4
- Coriander leaves, chopped- 5-6 tbsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1.5 tsp
Other Ingredients:
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)
Preparation:
- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
- Make the flour paste used for sealing, just before making the samosas.
Process:
Keema filling-
- To make the Mutton Keema (mince) filling for the samosa, heat oil in a pan and add the chopped onions.
- Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic and give a mix.
- Fry for 1-2 mins on medium heat.
- Add the chopped green chillies, give a mix and continue frying for 30 secs.
- Now add the mutton mince (keema) and fry on high heat for 3-4 mins till the colour changes and the water has mostly dried up.
- Add all the spice powders and salt, give a mix and fry on medium heat for around 3-4 mins till oil separates.
- Now add 75 ml water, give a mix and cook on low heat for around 20 mins till meat is tender. Remove the lid and give a mix midway.
- After 20 mins, remove lid and garnish with chopped coriander leaves.
- Give a mix and fry it till absolutely dry.
- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.
Filling the Samosas:
- Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of keema filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
- Repeat for all the samosas. Set aside on a plate.
Frying the Samosas:
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the samosas one by one (around 5-6) to not crowd the pan.
- Keep turning the samosas to uniformly fry them.
- Fry on medium heat for 8-10 mins till golden in colour.
- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.
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Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How To Make Crispy-Crunchy-Tasty Samosas For Beginners-Triangle Samosas
How To Make Samosas And Mixed Masala Recipe For Beginners.
List Of Ingredients For Filling/Stuffing
4 meduim onions
4 green Chillies
4 stems of Springonion
15 mint leaves
1 Bunch of coriander
2 tablespoons of vegetable oil
500 grams of mutton mince meat
1 teaspoon of salt
1 teaspoon of ginger and garlic paste
1 heeped teaspoon of mixed masala
List Of Ingredients For Pastry
3 cups of all purpose wheat flour
1 flat teaspoon of salt
300ml of tap water ( cold water )
Spicy Lamb and Pine-nut Triangles with Tahini Dipping Sauce - Cook with K.P SE07 EP04
Learn how to make Spicy Lamb and Pine-nut Triangles with Tahini Dipping Sauce, great for any party or as a snack. Enjoy!
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Lamb Ricotta Cheese Samosa Recipe | Filo Pastry Lamb Samosa
Samosas are traditionally deep-fried, but in this delicious version they are made with crunchy filo pastry, brushed with a little oil and baked.
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Background Music:
JAMAICAN STYLE PEPPER LAMB AND CHEESE PUFF PASTRY
Juicy, tender, lamb strips in a delicious marinate, made with onion, garlic, thyme, scotch bonnet, sweet peppers and a variety of Jamaican seasonings.
Wrapped in puff pastry and mozzarella cheese and baked to perfection. These were absolutely incredible.
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR 10 MINUTES
BAKE TIME: 25 MINUTES
TOTAL TIME: 2 HOURS
1kg LAMB
LIME AND VINEGAR ( TO WASH THE LAMB WITH)
1tbsp OLIVE OIL
1tbsp HOMEMADE GREEN SEASONING ( RECIPES UP ON MY CHANNEL)
1 1/2tbsp ALL PURPOSE SEASONING
1 1/2tbsp LAMB SEASONING
1tbsp GARLIC POWDER
1 tbsp PAPRIKA
1tsp CHILLI POWDER
1/2tsp GROUND ALL SPICE
1 tsp DRIED THYME
1tsp CHILLI FLAKES
1/2tsp BLACK PEPPER
1tsp BROWNING
1 ONIONS
2 GARLIC
1/2 RED AND GREEN SWEET PEPPER
2 SCOTCH BONNET
6 SPRIGS OF FRESH THYME
1 SPRING ONION
1tsp PARSLEY
4 PIMENTO SEEDS
3tbsp OIL
2tbsp OLIVE OIL
1tbsp HOMEMADE GREEN SEASONING (OPTIONAL)
1tbsp ALL PURPOSE SEASONING
1tsp CHILLI POWDER
1tsp LAMB SEASONING
1tsp PAPRIKA
1/2tsp BLACK PEPPER
1 LAMB STOCK CUBE
1 BOX (320g) PUFF PASTRY
SPRINKLE FLOUR
4 MOZZARELLA SLICES ( CUT IN HALF)
1 SMALL EGG
GREEN SEASONING RECIPE:
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