Indian Hand Pies with Lamb

We've drastically cut back on the red meat that we consume, so I've decided to start experimenting with ground lamb.  I wasn't sure what the kids would think of lamb, so I first tried it in these hand pies.  Everyone loved them!  They were so easy to make and I made enough to freeze some for later.  I served these with mashed sweet potatoes and we dipped these in a homemade chutney that my friend gave me (wow! was that ever good!).

INDIAN HAND PIES WITH LAMB
Family Fun Magazine, Feb 2011

1 pound lean ground lamb
1/3 cup chicken broth (homemade is best, I used about 1 cup of broth)
1 tablespoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 small onion, minced
2 tablespoons minced parsley
2 tablespoons minced cilantro
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 medium russet potato, diced into ¼-inch cubes
1/2 cup frozen peas, defrosted
1 egg beaten and seasoned with 3/4 tablespoon sea salt and 1/2 teaspoon pepper
3 (9-inch) refrigerated pie shells or 2 pounds pizza dough (I used bread machine pizza dough, you'll need double the recipe to have enough for these hand pies)
Egg wash (an egg beaten with 1 teaspoon water)

In a large, nonstick skillet over high heat, sauté the lamb until it's no longer pink, about 8 minutes. Pour away the rendered fat, then add the broth, all the spices, and the onion, herbs, ginger, garlic, and potato. Simmer until the potato is cooked through, about 10 to 12 minutes. Remove the pan from the heat and stir in the peas. Spread the mixture on a baking sheet and let it cool for 20 minutes. Stir in the seasoned egg until evenly blended.

Heat the oven to 375°. Cut the pie or pizza dough into twelve 6-inch rounds. Divide the filling evenly among the dough portions (about 1/3 cup per pie), making a mound in the center of each round. Brush the edges with the egg wash, then fold each pie in half and crimp its edges.

Place the pies on a greased baking sheet. Brush the tops with the remaining egg wash and make a 1/2-inch-long slit in the top of each one. Bake the pies until they're golden brown, about 20 to 25 minutes. Serve with your favorite mint or fruit chutney.

Tips: To save your pies for another meal, freeze them unbaked on a cookie sheet, then bag them up. Bake them as instructed in step 3, adding 10 extra minutes.

Printable Recipe
 
Enjoy!

These are game pieces from a Lottino game I purchased at a thrift shop for 50 cents. 

I love the colours!

 

Recipe: Fragrant Curried Turkey Meatballs

This curry was fragrant and delicious.  There wasn't a drop of sauce left in our bowls.  The recipe has quite a few steps but is worth every effort.  The curry spice is from scratch and you may be surprised by what's included in it.

I served this over noodles but I think it would've tasted better over basmati rice to absorb the sauce better.  Next time I will also use crushed tomatoes instead of diced so it's not as lumpy.

When I formed the meatballs they were mushy and I was tempted to add breadcrumbs to firm them up a bit, however, I trusted in the recipe and just kept going.  When I placed them on top of the sauce I thought there was no way they'd hold together.  Much to my surprise, after 15 minutes simmering they were well formed and floating on top of the sauce.

FRAGRANT CURRIED TURKEY MEATBALLS
from The Perfect Pantry

Meatballs
1-1/2 lb ground turkey
2 Tbsp finely chopped flat-leaf parsley
3/4 tsp garam masala
1 tsp minced ginger root
3 garlic cloves, minced
3 Tbsp minced onion
1 large egg
3/4 tsp kosher salt

In a large bowl, using your impeccably clean hands, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion (the remainder will go into the sauce). Do not overmix, but be sure the ingredients are thoroughly incorporated. Set aside while you make the sauce.

Sauce
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
2 bay leaves
1 small (2-inch) piece of cinnamon stick
1 28oz can of diced tomatoes, drained
2 tsp minced ginger root
3 large garlic cloves, minced
3 cups water
1/2 tsp turmeric
1 tsp red chile powder (cayenne), or to taste
2 tsp ground coriander
1 tsp garam masala
Kosher salt, to taste (3/4 tsp or more)
Handful of flat-leaf parsley leaves, roughly chopped

In a deep sauce pan, heat the canola oil. Add the remaining onion, bay leaves and cinnamon stick, and saute over medium heat until the onions are golden brown, 3-4 minutes.

Add the tomatoes, ginger and garlic. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry.

Add the powdered spices and salt, and the remaining water. Bring to a boil, cover the pot, reduce heat to simmer, and cook for 5-6 minutes while you form the meatballs.

Form the turkey into meatballs approximately 1-1/2 inches in diameter (the size of large walnuts). Set the meatballs into the sauce, cover, and simmer for 15 minutes, shaking the pan every 2-3 minutes to turn the meatballs and coat them with the sauce. Uncover the pan and continue to cook the meatballs for 3 minutes. Add the parsley, and shake the pan or gently stir. Serve hot or at room temperature.

Printable Recipe
 
Enjoy!

from the book "Aesop's Fables"

translated from the Greek by the Rev. Geo. Fyler Townsend

illustratins designed by Harrison Weir

and engraved by J. Greenaway

1964, Parents Magazine Enterprises, Inc.

I purchased this book from a local thrift shop.