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Curry Phyllo Triangles

1 tablespoon oil
8 ounces ground lamb
1 medium potato -- peeled, chopped
1/2 cup onion -- finely chopped
4 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon dried thyme -- crushed
1 1/2 cups tomato -- chopped
1/2 cup parsley -- snipped
1/4 cup olive oil
1/4 teaspoon dried thyme -- crushed
10 sheets frozen phyllo dough -- thawed, 18x14"
sliced green onion -- optional

In a large nonstick skillet heat the 1 tablespoon oil. Add lamb, potato, and onion; cook until lamb is no longer pink. Drain fat. Add 2-3 teaspoon curry powder, salt and 1/2 teaspoon thyme.

Cook 1-2 minutes. Add tomatoes; reduce heat, cook, covered 5 minutes. Remove from heat. Stir in parsley; set aside.

Combine remaining oil, curry powder and thyme. Rush one sheet of phyllo with some of the oil mixture; place a second sheet on top.

Lightly press sheets together; cut lengthwise into 5 strips 3 1/4" wide. Cover with a damp towel to prevent drying.

Spoon a rounded tablespoon of the lamb mixture 1 inch from the end of each strip. Fold each strip into a triangle by bringing a corner over the filling to line up with the other side of strip. Continue folding along the strip as you would fold a flag. Repeat with remaining ingredients. Arrange triangles on a lightly greased baking sheet.

Brush the tops lightly with oil mixture. Bake at 375F 12 minutes or until golden brown.. Garnish with green onion if desired.

Makes 25 triangles.

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