Curried Lamb Turnovers
If you're not a fan of lamb, this dish can be made with finely diced beef or shredded chicken or turkey.
Makes 6 turnovers
- ½ recipe No-Yeast Crust dough
- 1 cup Speed-Scratch Tomato Sauce
- 3 cups finely diced roast lamb
- ¼ cup minced fresh parsley
- ¼ cup minced fresh mint
- 2 cloves garlic, minced
- 2 green onions, minced
- 1 jalapeño pepper, minced
- ½ teaspoon cumin
- ½ teaspoon hot curry powder
- Salt and black pepper to taste
- 3 tablespoons melted butter
With floured hands, divide dough into six portions. Roll each portion into a 4-inch circle. In a bowl, combine tomato sauce, lamb, parsley, mint, garlic, green onions, jalapeño pepper, cumin, curry powder, salt, and pepper. Mix well.
Spoon a little lamb mixture onto half of each dough circle, leaving one-half inch around the edges bare. Fold bare dough over the filling, forming a crescent shape. Moisten dough with water and crimp edges together to seal the pockets.
Place turnovers on a baking sheet lined with nonstick foil. Brush tops liberally with melted butter and make a small slit in the top of each turnover. Bake turnovers at 350° for 20 to 25 minutes or until crusts are nicely browned. Let stand a few minutes before serving.
A Dish or a Spice?
Although most Westerners think of curry as anything laced with curry powder, most Indians and Asians think of curry as a type of stew. Far Eastern curries are seasoned with pastes of galangal root, kafir lime leaves, lemongrass, peppers, and other ingredients, while Indian curries tend to start with dried spices roasted in a hot skillet. Curry powder is merely the packaging of some common spices used to make Indian curry, and different blends can vary greatly in freshness and flavor.