Every now and then I get the urge to make something for dinner that's a little more involved. This desire usually materializes in the form of some sort of pastry dough--quiche, empanadas, calzones. The last two days I spent a bit of extra time making Lamb Samosas. My favorite part of making these intricate pastry pockets was the delight on Ben's face when we saw them going into the oven. "Oooh, what's that!"
adapted from Nourishing Traditions by Sally Fallon (one of my favorite cookbooks)
Makes about 2 dozen small pastries
1 recipe basic yogurt dough (recipe follows)
2 lbs. ground lamb (I used lean pastured lamb from a local farmer)
2 medium onions, peeled and finely chopped
2 c. cooked brown rice
1/2 c. toasted slivered almonds
1/2 t. cinnamon
1/4 t. cayenne pepper
3/4 t. sea salt
1/4 t. pepper
1 bunch cilantro, washed and roughly chopped
grated rind of 2 lemons
about 1/2 c. melted butter
In a heavy skillet, cook the lamb until crumbly. Remove with a slotted spoon. Mix onions, almonds, rice, seasonings, cilantro, and lemon rind with the cooked lamb. Roll yogurt dough about 1/8-inch thick and cut into rounds with a 3-4 inch round cutter. Place 2 T. (or a little more) of the lamb mixture on each round. Brush the edges with water, fold up and pinch together tightly to form a three sided pastry (have you ever made Hammentaschen?) leaving a small hole in the middle for air to escape. Place on a well-greased pan (or one lined with a silicone baking mat) and brush with butter. Bak at 350 degrees for about 40 min. or until golden. Serve with plain whole milk yogurt and chutney.
1 c. plain whole milk yogurt
1 c. (1/2 lb.) butter, softened
3 1/2 c. wheat or spelt flour
2 t. sea salt
flour for dusting
Cream yogurt and butter in an electric mixer. Blend in flour and salt. Cover and leave in a warm place for 12 to 24 hours. Roll on a dusted surface.
Note: The lamb mixture alone is also a great way to enjoy as a rice dish alongside a tossed salad.