Garam Masala Lamb Pockets

This recipe was something that I cooked up (pardon the pun) on the fly the other night.

IMG_6784

My friend, Lisa, had given me some grass fed lamb from her ranch,  The Land of Grass. I didn’t know what to do with it at first. I’d never cooked lamb before. When I mentioned it to my daughter she requested Indian food. And although my daughter loves the spicy curries and things, my son and I have a hard time eating spicy food.  So I compromised a bit.

I had a tin of Garam Masala from The Silk Road. It is a combination of coriander, cumin, black peppercorn, black cumin, ginger, cardamon, clove, cinnamon, and bay leaf. I know it sounds a bit spicy but it really wasn’t. It smelled amazing when I opened the tin but I didn’t follow the recipe on the back.

I improvised!

I fried up the ground lamb with some garlic and chopped spring onions until they were nice and browned. Meanwhile I cooked up some Basmalti rice. I added the Garam Masala then tasted the mixture. It was kind of bland. So I started adding things. I threw in some ginger and then some tumeric. Every thing turned yellow (as it always does with tumeric). That was a good sign, right?

Still needed something.

My daughter said it needed salt and more garlic. So I threw in some garlic salt. Then she said we needed raisins. She loves raisins in her Indian dishes. I also threw in some slivered almonds just because it seemed like a good idea at the time.

It was tasting pretty yummy by now.

I mixed in the rice and stirred it all up. Then took some crescent rolls and laid them out in squares. (Two triangles pressed together along the seem will give a rectangular dough shape) I spooned the rice and lamb mixture into the center and folded the dough closed creating a “pocket” then pressed the seams closed. Baked them at 350 degrees until they were  golden brown.

My daughter was happy because we got to have Indian. My son was happy because it was not spicy and it was in a bread pocket that was easy to eat without having to wrangle rice on a fork. I was happy because everyone else was happy!

I saved the left-overs  for another day but my daughter ate it the next day with a spoon. Ah well, at least she liked it.

SO here is the finally ingredient list. Sorry there aren’t measurements.

ground lamb                           basmalti riceIMG_6782

spring onions                         Garam Masala

minced garlic                         garlic salt

 olive oil                                   raisins

ground tumeric                     crescent rolls

ground ginger                        slivered almonds

bake at 350

 

Enjoy!

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2 thoughts on “Garam Masala Lamb Pockets

  1. Pingback: Andhra Spicy Mutton Curry Recipe | - Masalakorb

  2. Pingback: Fish balls with ginger

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