BAKED LAMB SAMOSAS WITH INDIAN ROASTED CAULIFLOWER

Serves 8, 6 points plus per serving (1/2 cup filling each.)

Ingredients:

2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)

2 TBSP ginger garlic blend

1 tsp oil

1 tsp table salt

1 tsp black pepper

1 tsp coriander seed(s)

1 tsp cumin seeds

1 large potato, boiled, peeled & mashed.

1 cup(s) frozen green peas

2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.

1 cup(s) onion(s)

1 pound cooked ground lamb

½ cup chicken stock

Instructions:

Preheat the oven to 400 degrees F.

Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.

Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.

Arrange the 8 samosas on a lightly greased baking sheet or stone.

Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.

Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!

Indian Roasted Cauliflower:

Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)

Sunday, April 10, 2011

Seasonal Produce Is Amazing!!

As the seasons change, so does the bounty of God's fresh, edible creation:)  This week's recipe is one of my favorites and so easy its almost unreal. Using tomatoes which are really starting to hit the markets with better color, flavor (and price:) than their wintertime cousins - go buy some!  While eating this dish, I remember the Mediterranean Cruise Drew and I had the privilege of taking with my sister Shauna and her awesome husband - Shan. The flavors of Provence, a region in France, can be tasted throughout this delightful appetizer that is very figure friendly. Give it a try for your next get together with family and friends. They'll be impressed and only you and I will know just how easy it was to do:)
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