Lamb Turnovers with Yogurt Sauce (appetizer)

Makes 24 turnovers

Ingredients:
1 lb Ontario Lamb, ground
2 tbsp vegetable oil
2 green onions, chopped
2 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp almonds. Blanched and chopped
4 tbsp lemon juice
2 tsp ground cumin
pinch of salt
pinch of hot pepper flakes (optional)
1 package of flaky pastry
1 egg, beaten

Yogurt Sauce:
1 cup plain yogurt
3 tbsp fresh coriander
1 tbsp curry powder
pinch of salt

Preparation:
In a nonstick pan, heat the oil over medium heat and brown the onions, garlic and ginger for 3 minutes. Add the lamb, then the almonds. Cook 5-7 minutes, stirring frequently. Add the lemon juice, cumin, slat and hot-pepper flakes. Let simmer 5 minutes, stirring frequently. Let cool and refrigerate. Preheat oven to 400° F. Divided the flaky pastry in two. Roll out each half to obtain two 12" x 9" rectangles. Cut each rectangle into 12 squares. Brush with the egg. Place a ball of the lamb filling on each square. Fold into turnover shapes. Place on a cookie sheet and brush with the rest to the egg. Bake 15-20 minutes. Make the yogurt curry sauce by mixing all ingredients. Serve with the lamb turnovers.

Please refer to the reference #OSMA CIR-0023 for any inquiries on this recipe.