This spiced lamb appetizer in crunchy phyllo cups is courtesy of Executive Sous Chef Joe Alfano in Orlando, Florida. It is a sure crowd-pleaser.
Prep: 45 mins
Cook: 35 mins
Yields: 250 appetizer servings
Ingredients
10 lbsground American lamb
2 large yellow onions, diced
1 tbspchopped garlic
1 tspminced fresh ginger
1 jalapeño pepper, seeded, and finely chopped
3 tbspextra-virgin live oil
2 tspturmeric
2 tspgaram masala
White pepper
2 tbspkosher salt
2 tbspcornstarch
3/4 cupwater or chicken stock
18 frozen young peas
48 oz.plain yogurt (about 5½ cups)
3 tbspfinely chopped fresh mint leaves
250 mini phyllo cups (available in the frozen section of most grocery stores, or at room temperature in the bread aisle)
Finely chopped scallions (green onions), as needed, for garnish
Directions
Recipe provided by the American Lamb Board; Image provided by Catersource.
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