Skillet Lamb “Dosa” Purses with Coconut Creme
- Yield 4 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Skillet Lamb “Dosa” Purses with Coconut Creme sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 large sweet potato, or two small sweet potatoes
- 1 pound ground lamb
- 3 tablespoons minced fresh mint
- ½ yellow onion, cut in ¼-inch dice
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, skippable
- ¼ teaspoon cardamom
- 1 teaspoon minced ginger
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon sea salt
- 30 Swiss chard leaves, medium-sized is best
- 1 package toothpicks
- ½ cup full-fat coconut milk
- 1 teaspoon ground turmeric
- ½ teaspoon cardamom
- 2 teaspoons lime juice
Method
Peel and cut sweet potatoes into 2-inch (5 cm) squares; boil until done, about 15 minutes.
While they are boiling, add the remaining meatball ingredients to a bowl and Heat the oven to 425°F (220°C, or gas mark 7).
Tip off the water and with a potato masher, mash the sweet potatoes until they are still slightly lumpy but mostly mashed.
Tip in the potatoes to the lamb mixture and use your hands to mix well.
On a large baking sheet lined with parchment paper, form little oblong balls–sort of like mini hot dogs.
Roast for about 7 to 10 minutes or until light brown.
Lift from oven and allow to cool.
While the meatballs are cooling, boil a large pot of water. Blanch the Swiss chard leaves for 2 to 3 minutes and remove to place in a bowl of ice water.
To roll, take 1 leaf of Swiss chard and dry it off. Lift the stem at the bottom. Set a meatball in the leaf and roll the bottom part up, then fold over the sides, tucking in as you go, and continue to roll until the meatball is covered with the leaf. Hold in place with a toothpick. Continue until the rest are rolled.
To make the crème, mix together all of the ingredients. The result is a refreshing, aromatic sauce. It’s also a terrific salad dressing, especially over roasted lamb and arugula.
