Curried Lamb Samosas With Apricot Chutney Recipes

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SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD



Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad image

Provided by Bobby Flay

Time 2h30m

Yield 8 servings

Number Of Ingredients 35

1/4 cup Hungarian paprika
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 tablespoon ground cinnamon
2 teaspoons ground coriander
4 cloves garlic, smashed to a paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large yellow onion, finely sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 jalapeno, finely chopped
2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped
2 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

Steps:

  • Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
  • Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
  • Yield: 8 servings
  • Mix all ingredients together in a small bowl.
  • Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
  • Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

CURRIED LAMB SAMOSAS WITH APRICOT CHUTNEY



Curried Lamb Samosas with Apricot Chutney image

Provided by Andrew Friedman

Categories     Lamb     Potato     Appetizer     Hanukkah     Dinner     Curry     Deep-Fry     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 samosas

Number Of Ingredients 22

For dough
2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 cup olive oil
For filling
2 tablespoons vegetable oil
1/2 medium onion, finely diced
2 large cloves garlic, minced
1 tablespoon fresh ginger, grated (from1-inch knob)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound lamb stew meat, such as shoulder or boneless leg, cubed
2 tablespoons curry powder
1/2 teaspoon ground cumin
1/4 cup dry white wine
1/2 cup chicken stock or low-sodium chicken broth
1 large potato, peeled and cut into 1-inch pieces
1/4 cup fresh or frozen peas
1/4 cup fresh cilantro, chopped
To fry and serve
8 to 10 cups vegetable oil
Accompaniment: Apricot Chutney

Steps:

  • Make dough
  • In large bowl, whisk together flour and 1/4 teaspoon salt. Add olive oil and, using fingertips, blend until mixture resembles coarse meal. Add 1/4 cup water and stir with fork just until mixture comes together.
  • Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to medium bowl, cover with towel, and set aside to rest for at least 30 minutes.
  • Make filling
  • In medium saucepan over moderately high heat, heat oil. Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté until softened, about 4 minutes. Add lamb and sauté until browned, about 8 minutes.
  • Stir in curry powder and cumin and sauté 2 minutes. Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes. Stir in chicken stock, reduce heat to low, cover, and simmer until lamb is tender, about 30 minutes. (Lamb can be cooked ahead and refrigerated, covered, up to 24 hours.)
  • While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes. Drain in colander, then transfer to large bowl and, using fork, gently mash. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In small saucepan over moderately high heat, boil peas in salted water until tender, about 1 minute for frozen and 5 minutes for fresh. Drain, rinse under cold running water, and drain again. Transfer to bowl with potatoes.
  • When lamb is tender, transfer to food processor and pulse until finely chopped but not puréed. Transfer to bowl with potatoes and peas. Add cilantro and fold mixture to combine. (Filling can be made ahead and refrigerated, covered, up to 8 hours.)
  • Form and fry samosas
  • Divide dough into 12 equal pieces and roll each piece into ball.
  • On floured surface, using rolling pin, roll out 1 ball to 6-inch-diameter circle. Spoon about 2 tablespoons filling into center. Moisten finger with cold water and run around inside edge of dough circle.
  • Imagining circle as face of clock, grasp edge at 2 o'clock and pull up over center of filling. Work around edge, pulling up at 4, 6, 8, 10, and 12 o'clock positions and crimping edges where they come together to seal, to form bundle resembling a truncated pyramid. Transfer to large baking sheet.
  • Repeat to form remaining samosas. (Samosas can be formed ahead and refrigerated on baking sheet, loosely covered with plastic wrap, up to 2 hours.)
  • In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 3 and returning oil to 350°F between batches, fry samosas until golden brown, 4 to 5 minutes. Transfer to paper towel-lined platter to drain.
  • Serve immediately with apricot chutney.

INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE



Indian Lamb Samosas with Fresh Mint Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 2h25m

Number Of Ingredients 20

1 1/4 teaspoons garam masala
1 1/4 teaspoons cumin seeds
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 pounds ground lamb
1/4 teaspoon freshly ground black pepper, divided
1/4 cup freshly chopped cilantro leaves, divided
3 cups fresh mint leaves
1 1/2 teaspoons sugar
1 1/2 tablespoons lemon juice
Oil, for frying
2 cups all-purpose flour
1 3/4 teaspoons salt, divided
6 tablespoons ghee or clarified butter or oil, divided
Cold water as needed, usually about 10 tablespoons
1 cup minced onion, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon plus 1/4 teaspoon minced fresh garlic, divided
3 hot green chiles, such as serrano, seeded and finely minced, divided
1 1/4 teaspoons ground coriander

Steps:

  • Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
  • While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
  • While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
  • Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
  • When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.

MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY



Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney image

Provided by Bobby Flay

Time 2h

Yield 8 servings

Number Of Ingredients 23

1/4 cup Hungarian paprika
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground coriander
4 cloves garlic, smashed to a paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large yellow onions, finely sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 jalapeno, finely chopped
2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped
3 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

  • Spice Rub: Mix all ingredients together in a small bowl;
  • Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
  • Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY



Curried Beef Samosas with Mango-Papaya Chutney image

Categories     Beef     Herb     Appetizer     Fry     Mango     Papaya     Curry     Fall     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36

Number Of Ingredients 18

For chutney
2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five-spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants
For samosas
2 tablespoons vegetable oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tablespoons curry powder
1 teaspoon all purpose flour
36 wonton wrappers
1 large egg (beaten to blend)
Vegetable oil (for deep-frying)

Steps:

  • for chutney:
  • Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
  • Make samosas:
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
  • Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
  • Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

LAMB TIKKA SAMOSAS



Lamb tikka samosas image

These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad

Provided by Good Food team

Categories     Main course

Time 25m

Yield Makes 6

Number Of Ingredients 10

2 tsp olive oil , plus 100ml for brushing
400g lean lamb mince
4 tbsp tikka paste
1 large onion , grated, excess juice squeezed out
1 large carrot , peeled and grated
4 tsp dried mint
2 tbsp mango chutney , plus extra to serve
200g frozen pea
270g pack filo pastry sheets (6 sheets)
leaf salad and raita , to serve

Steps:

  • In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
  • Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
  • To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.

Nutrition Facts : Calories 438 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.7 milligram of sodium

CURRIED APRICOT CHUTNEY



Curried Apricot Chutney image

Make and share this Curried Apricot Chutney recipe from Food.com.

Provided by Boo Chef in West Te

Categories     European

Time 40m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons canola oil
1 teaspoon curry powder
1 small onion, minced
1 garlic clove, minced
1 fresh ginger, 1 inch peeled and minced
3/4 cup chopped dried apricot
1/3 cup raisins
2 tablespoons fresh lime juice
2 tablespoons sugar

Steps:

  • Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
  • MAKES 2 CUPS.

APRICOT CHUTNEY



Apricot Chutney image

Provided by Andrew Friedman

Categories     Sauce     Vegetarian     Apricot     Simmer

Yield Makes about 1 cup

Number Of Ingredients 10

2 tablespoons distilled white vinegar
2 tablespoons red wine vinegar
1/4 cup sugar
2 tablespoons honey
1/2 small onion, minced
1 tablespoon fresh ginger, grated (from 1-inch knob)
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces dried apricots (about 20 to 25 apricots), roughly chopped

Steps:

  • In small saucepan over low heat, stir together 3/4 cup water, distilled and red wine vinegars, sugar, honey, onion, ginger, cloves, salt, and pepper. Simmer, uncovered, until onions are very soft, about 5 minutes. Add apricots and simmer, uncovered, until apricots are very soft and liquid is syrupy, about 40 minutes. Cool to room temperature before serving. (Chutney can be made ahead and refrigerated, covered, up to 2 days.)

SPICY TURKEY SAMOSAS WITH CRANBERRY AND PEPPER CHUTNEY



Spicy Turkey Samosas With Cranberry and Pepper Chutney image

Samosa is not a new word for a average American or Canadian like Jamaican beef patties. It is an Indian appetizer known to all. This is a great post Christmas or Thanksgiving recipe Good if you are hosting a New Year's party and want to impress guests with some party snacks. I love it as it is a good combination of spicy and sweet and takes minimum kitchen skills to make.

Provided by chef ashish damle

Categories     Turkey Breasts

Time 50m

Yield 8 2each, 8 serving(s)

Number Of Ingredients 25

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons oil
1/2 cup water (can be made ahead)
3 cups cooked turkey, shredded
1/2 cup medium onion, chopped
1 tablespoon Madras curry powder
1/4 teaspoon cayenne pepper
1/2 cup chopped coriander
1 tablespoon chopped ginger
1 teaspoon chat masala (available in Indian stores)
100 ml vegetable oil
salt (can be made ahead of time)
1/2 cup white onion, chopped
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 bay leaf
4 peppercorns (cracked under a knife roughly)
1/2 cinnamon stick
1/2 cup left over cranberry sauce, from before
2 tablespoons white vinegar
1/4 cup sugar
1/4 cup water
30 ml oil

Steps:

  • In a mixing bowl add all the dry ingredients from the dough and mix well.
  • Add in the water slowly to make a stiff dough.
  • Do not over knead the dough as you want to make the final product crispy and flaky.
  • Cover the bowl with a plastic foil and allow to rest.
  • For the stuffing heat oil in a pan and sauté onion and ginger.
  • Add the curry powder and the cayenne pepper (adjust amount according to your taste).
  • Then fold in the turkey meat and chopped cilantro.
  • Check for seasoning.
  • Allow to cool.
  • Roll out the dough into oblong shapes and cut into half width wise.
  • Now place the flat side of the dough towards the top of your palm and make a cone.
  • Fill with stuffing and seal the ends.
  • This takes a little bit of practice but can be learned quickly.
  • You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
  • Fry until crisp golden in color and serve hot.
  • Heat oil and sauté the bay leaf, peppercorn, peppers and onions briefly.
  • Add sugar and water to make a simple syrup.
  • Drop in the cinnamon stick and vinegar allow to boil.
  • Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
  • Could be served cold or warm--bon appetit!

Nutrition Facts : Calories 461.5, Fat 21, SaturatedFat 3.4, Cholesterol 39.9, Sodium 213.8, Carbohydrate 47.9, Fiber 2.6, Sugar 15.1, Protein 20.2

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From pillsbury.com


VIRTUES OF VARIETY | LAMB SAMOSA AND MANGO CHUTNEY
2020-04-19 Indian-style samosas with a spice lamb filling. Home; 292/365; About; Recipes; Gallimaufry ; 88/292 - 19 April 2020 - Lamb samosa and mango chutney. 292-365 88/292 - 19 April 2020 - Lamb samosa and mango chutney. Sarah Mathieson. Read more posts by this author. Sarah Mathieson. 19 Apr 2020 • 1 min read. I made the mistake of sharing a passing …
From virtuesofvariety.com


EASY AMERICAN LAMB SAMOSAS - FOODSERVICE DIRECTOR
15 lb. American lamb, ground 4 oz. canola oil 1⁄2 cup garlic, crushed 2 bunches green onions, sliced 1⁄2 cup curry paste 2 cups dried apricots, diced 4 cups potatoes, small dice 1⁄3 cup apricot chutney 1 lb. frozen peas 3 oz. water 1 cup cilantro Salt and pepper as needed 12 sheets puff pastry dough 6 eggs, beaten
From foodservicedirector.com


CURRIED LAMB SAMOSAS WITH APRICOT CHUTNEY
While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes. Drain in colander, then transfer to large bowl and, using fork, gently mash. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
From wikifoodhub.com


LAMB SAMOSAS RECIPE | RECIPE | SAMOSA, RECIPES, CHUTNEY
These pastries are served with spicy cilantro-mint chutney. Dec 24, 2015 - Lamb Samosas have a crisp, thin crust and a spicy lamb filling (keema) mixed with a few sweet peas. These pastries are served with spicy cilantro-mint chutney. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


EASY APRICOT CHUTNEY RECIPE – FUSION CRAFTINESS
2017-11-08 Instructions. Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered. Store in airtight container in fridge. Serve with flatbread as a quick snack or with spicy food as a condiment.
From fusioncraftiness.com


CURRIED BUTTERNUT SQUASH SAMOSAS WITH TAMARIND CHUTNEY ...
2014-07-17 Yield: 40 samosas serves 8+, 1 cup of chutney Ingredients: For the samosas: 1 butternut squash – about 1 ½ pounds 3 tablespoons olive oil 2 tablespoons white onion, chopped 2 cloves garlic chopped 1 tablespoon madras curry powder 1 teaspoon sea salt, 1 teaspoon sugar, 1 large egg 1 package (1 pound) square wonton wrappers Canola or rice bran ...
From cookingbythebook.com


LAMB SAMOSAS RECIPE -SUNSET MAGAZINE
1. Make filling: In a dry frying pan (not nonstick), toast cumin and coriander seeds over medium-high heat until fragrant, about 2 minutes. Let cool, then grind in a spice grinder; set aside. Step 2. 2. Whirl garlic and ginger in a food processor until …
From sunset.com


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