Lamb Pocket Served With Cucumber Mint Sauce

INGREDIENTS

Lamb Pockets

• 1 pound ground lamb
• 1 tbsp. vegetable oil
• Sea salt (to taste)
• Freshly ground pepper (to taste)
• 1/4 cup curry powder
• 2 tbsp tomato paste
• 3 tbsp water
• 4 tbsp coriander seeds
• 2 tsp cumin seeds
• 4 green cardamom pods
• 1 tsp fennel seeds
• 3 cloves garlic (minced)
• 1 small onion (minced)
• Puff Pastry or Phyllo Dough (enough for 10-15 pockets)

Cucumber Mint Sauce

• 1 1/2 cups plain yogurt
• 1/2 cup cucumber, chopped and drained
• 1 tsp of ground coriander
• 1 tbsp chopped fresh mint
• 1 tsp garlic powder
• Sea salt (to taste)
• Freshly ground pepper (to taste)

PREPARATION

Lamb Pockets

• Dry roast cardamom, cumin, fennel and coriander until fragrant. Place a spice grinder and grind into a fine powder.  
• Place a large cast iron skillet over medium heat. Add oil, then add onion, garlic and ground lamb. Season with salt, pepper, curry powder and ground spices. Cook, stirring until meat is browned (about 8 minutes). Add tomato paste, and water. Continue to cook until pan is dry, about 4 minutes. Remove from heat and let cool completely.
• Divide dough into 10-15 pieces. Roll each piece into a ball, then pat each into flat circle. Evenly add filling into the center of each dough circle leaving a one inch border. Press dough up over filling and pinch edges together to seal. 

Preheat oven to 350F degrees.  Place lamb pockets onto a cookie sheet. Cook until lightly brown on each side (about 3 minutes). Take out of the oven and brush lighly with butter.

Cucumber Mint Sauce

• Combine all ingredients and mix well.  Refrigerate or serve immediately.