Lamb Phyllo Triangles

with Black Garlic Molasses Glaze

 

Serves 20

 

Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cooking Time - 1 hour 15 Minutes

Total Time - 1 hour 45 Minutes

 

 

Ingredients:

 

12 tbs. butter (1 1/2 sticks butter), divided

1 1/2 cup chopped onion

2 1/4 tsp. ground coriander

2 1/4 tsp. cumin

1/4 tsp. ground cardamom

1 tsp. ground cinnamon

1 tsp. chili powder

1/2 tsp. ground cloves

1/2 tsp. cayenne pepper

1 pound ground lamb

large potato peeled and cut into 1/3" diced

1 cup water

2 tsp. chili garlic sauce

1 cup frozen peas, thawed

3 tbs. lemon juice

1/2 cup cilantro

1 package pyllo dough

 

Black Garlic Molasses Glaze

 

2 cup Chef Mitch Maier Black Garlic Sauce & Marinade

1/2 cup mild flavored molasses (light)

1/2 cup dark brown sugar

1/4 tsp. chili powder 

 

Cooking Instructions:

 

Melt 2 tbsp. in a large non-stick skillet over Medium high heat. Add chopped onion saute until almost tender.(about 6 minutes) Add ground coriander,cumin, cardamom, cinnamon, chili powder, cloves and cayenne pepper.Stir until fragrant. ( about 30 seconds) Add ground lamb and saute until brown, breaking up with the back of a fork. (about 5 minutes) Add diced potatoes, 1 cup of water and chili garlic sauce; reduce heat, cover and simmer until potato is almost tender. (about 6 minutes). Add peas simmer uncovered until mixture is almost dry (3 minutes) Stir in lemon juice, then cilantro. Season with salt and pepper to taste. Cool completely. Melt remaining butter in a small saucepan over medium heat. Fold filling in phyllo dough making triangles. Place on a cookie sheet. Brush with butter. ( can be prepared up to 8 hours ahead of time, cover and refrigerate) Bake in oven at 375º until golden brown (about 18 minutes) transfer to a plate. Drizzle with Black Garlic Sauce & Marinade and Molasses glaze and serve. Combine all ingredients in heavy saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to a generous 3/4 cup, stirring occasionally about 20 minutes. (can be made 1 day ahead cover and refrigerate). Reheat glaze in a medium saucepan just until portable, thinning with a little water if desired.

 

Note

To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com