Curried Lamb Tarts With Feta
The ground lamb stuffing can also be used to stuff vegetables such as tomatoes, eggplant or zucchini. Or try it with naan.
2 tbsp vegetable oil
1/2 tsp cumin seeds
2 cloves of garlic, minced
1/2 inch piece of ginger, minced
1 medium onion, finely chopped
6 whole canned plum tomatoes, lightly drained and pureed
Salt to taste
1 tsp each: ground coriander, ground cumin, dried fenugreek leaves (kasoori methi), garam masala
1/2 tsp each: turmeric, cayenne pepper
2 tbsp each: sour cream, chopped fresh coriander
1 lb. lean ground lamb
1 cup each: frozen peas, crumbled feta cheese
Warm oil in a non-stick skillet over medium high heat. Add the cumin seeds and after a few seconds, add the minced garlic and ginger. Sauté for 30 seconds, then add the chopped onions. Sauté them for 8 minutes, until they are lightly browned. Reduce heat to medium and add the tomatoes. Cook them for 5 minutes, stirring occasionally.
Add all the spices and salt. Add the sour cream, stirring constantly for 2 minutes. Add the lamb to the skillet. Brown it for 5 minutes, mixing it constantly and breaking up all the lumps. Add the peas and cook for 15 minutes, stirring occasionally. There should be no liquid left in the lamb mixture at the end of cooking time. Stir fry it for a few minutes longer if necessary and increase heat to medium high. Mix in the fresh coriander leaves and crumbled feta. Cool and reserve this topping. You can also make this up to 3 days ahead of time and keep it refrigerated until needed.
1 frozen pie shell or several small frozen tart shells, thawed
Preheat oven to 350F.
Place pie or tart shells on baking sheet. Fill generously with prepared warm lamb topping, tamping down slightly to even it out. Top with additional crumbled feta if desired. Bake 20-25 minutes until pastry is cooked and golden. Cool slightly and serve.