Curried Lamb Tarts
By: Smita Chandra
Published: Tuesday, February 17, 2015 - 10:37am

Ingredients




2 tbsp vegetable oil
1/2 tsp cumin seeds
2 cloves of garlic, minced
1/2 inch piece of ginger, minced
1 medium onion, finely chopped
6 whole canned plum tomatoes, lightly drained and pureed
Salt to taste
1 tsp each: ground coriander, ground cumin, dried fenugreek leaves (kasoori methi), garam masala
1/2 tsp each: turmeric, cayenne pepper
2 tbsp each: sour cream, chopped fresh coriander
1 lb. lean ground lamb
1 cup each: frozen peas, crumbled feta cheese
1 frozen pie shell or several small frozen tart shells, thawed

Preparation

1 Warm oil in a non-stick skillet over medium high heat. 2 Add the cumin seeds and after a few seconds, add the minced garlic and ginger. 3 Sauté for 30 seconds, then add the chopped onions. Sauté them for 8 minutes, until they are lightly browned. Reduce heat to medium and add the tomatoes. Cook them for 5 minutes, stirring occasionally. 4 Add all the spices and salt. 5 Add the sour cream, stirring constantly for 2 minutes. 6 Add the lamb to the skillet. Brown it for 5 minutes, mixing it constantly and breaking up all the lumps. 7 Add the peas and cook for 15 minutes, stirring occasionally. 8 There should be no liquid left in the lamb mixture at the end of cooking time. Stir fry it for a few minutes longer if necessary and increase heat to medium high. 9 Mix in the fresh coriander leaves and crumbled feta. Cool and reserve this topping. 10 You can also make this up to 3 days ahead of time and keep it refrigerated until needed. 11 Preheat oven to 350F. 12 Place pie or tart shells on a baking sheet. Fill generously with prepared warm lamb topping, tamping down slightly to even it out. Top with additional crumbled feta if desired. 13 Bake 20-25 minutes until pastry is cooked and golden. Cool slightly and serve.

About

Golden flaky tarts filled with curried ground lamb and feta. A huge jit at gatherings.
The ground lamb stuffing can also be used to stuff vegetables such as tomatoes, eggplant or zucchini. Or try it with naan.