Curry Lamb Pockets

Curry Lamb Pockets

Made with store-bought pizza dough, these quick and easy Curry Lamb Pockets are perfect for lunch or dinner.


INGREDIENTS

Curry Lamb Pockets
1 pound homemade or store-bought pizza dough
1 tbsp. vegetable oil
1 pound ground lamb
Salt and freshly ground pepper, to taste
1/4 cup Indian-style curry paste, (mild or medium)
2 tbsp. tomato paste
3 tbsp. water
2 tbsp. coriander, chopped
Butter, for finishing
Sesame seeds, for garnish

Faita’s Raita
1 1/2 cup plain yogurt
1/2 cup cucumber, cubed
Pinch ground coriander
1 tbsp. chopped fresh mint
Salt and freshly ground pepper, to taste


PREPARATION

Curry Lamb Pockets
In a large fry pan over medium heat. Add oil. When oil is hot, add ground lamb. Season with salt and pepper. Cook, stirring until meat is browned, about 8 to 10 minutes. Add curry paste. Let fry for 2 to 3 minutes. Add tomato paste, water and cilantro. Continue to cook until pan is dry, about 4 to 5 minutes. Remove from heat and let cool completely.

Divide dough into 8 pieces. Roll each piece of dough into a ball. Pat or roll ball each into flat circle. Evenly add filling into centre of each, keeping a 1-inch border along the edges. Bring sides of dough up over filling and pinch ends together to seal. Roll each into 1/4-inch thick oval pocket.

Preheat grill on high.

Add lamb pockets to grill. Grill until dough starts to bubble and lightly brown on each side, about 2 to 3 minutes on each side. Remove from grill and brush with butter and sprinkle with sesame seeds. Serve with Faita’s Raita.

Faita’s Raita
Combine yogurt, cucumber, coriander, mint and salt and pepper. Taste and adjust for seasoning.



Yield: 8 servings.

 

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