LAMB PHYLLO TRIANGLES WITH MALT VINEGAR-MOLASSES GLAZE

LAMB PHYLLO TRIANGLES WITH MALT VINEGAR-MOLASSES GLAZE image

Yield 20

Number Of Ingredients 18

Ingredients

12 tablespoons (1 1/2 sticks) butter, divided
1 1/2 cups chopped onion
2 1/4 teaspoons ground coriander
2 1/4 teaspoons ground cumin
1 1/4 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 pound ground lamb
1 8-ounce russet potato, peeled, cut into 1/3-inch dice
1 cup water
2 teaspoons chili-garlic sauce*
1 cup frozen green peas, thawed
3 tablespoons fresh lemon juice
1/2 cup chopped fresh cilantro
15 sheets phyllo pastry or frozen, thawed (each about 18x12 inches)
Malt Vinegar-Molasses Glaze (see recipe)

Steps:

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add chopped onion; saute until almost tender, about 6 minutes. Add ground coriander, cumin, cardamom, cinnamon, chili powder, cloves, and cayenne pepper; stir until fragrant, about 30 seconds. Add ground lamb and saute until brown, breaking up with back of fork, about 5 minutes. Add diced potato, 1 cup water, and chili-garlic sauce; reduce heat, cover, and simmer until potato is almost tender, about 6 minutes. Add thawed peas; simmer uncovered until mixture is almost dry, about 3 minutes. Stir in fresh lemon juice, then cilantro. Season lamb filling to taste with salt and pepper. Cool filling completely. Melt remaining 10 tablespoons butter in small saucepan over medium heat. Unfold stacked phyllo sheets on work surface. Cover with sheet of plastic wrap, then damp kitchen towel, to prevent drying. Transfer 1 phyllo sheet to work surface with long side parallel to edge of surface. Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with melted butter. Top with third phyllo sheet; brush with butter. Cut phyllo stack crosswise into 4 strips, each about 12x4 inches. Place 2 tablespoons lamb filling near bottom of short end of each phyllo strip. Fold phyllo over filling, forming triangles. Continue folding each phyllo strip like a flag, enclosing filling completely. Transfer phyllo triangles to baking sheet, seam side down. Brush lightly with butter. Repeat with remaining phyllo, butter and filling, arranging triangles in single layer. (Phyllo triangles can be prepared 8 hours ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 375. Bake phyllo triangles until golden, about 18 minutes. Transfer to plates. Drizzle with Malt Vinegar-Molasses Glaze and serve. *Chili-garlic sauce is available at Asian markets and many supermarkets.