Ingredients
Pasties
1 pound ground lamb
3 teaspoons garam masala, divided
salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
1 garlic clove, minced
1 medium onion, minced
2 cloves garlic, minced
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Mix lamb, 1 t. garam masala, 1/2 t. salt and 1/4 t. each cumin, coriander, pepper and garlic. Refrigerate overnight. Form into sausages on skewers (or free form) and grill until slightly charred. Let cool. Saute onion in some oil over medium heat until the edges begin to brown. Add garlic, ginger, 2 t. garam masala and a 1/2 t. salt. Stir until fragrant. Add tomatoes and potatoes and cook until thickened and potatoes are tender. Mix in coconut milk, crumbled sausage and peas and stir until thick. Fold in cilantro, chili garlic and add bit of sugar if you like. Allow to cool. I used just the pastry recipe from Joy of Cooking. Put the flour and salt in a food processor, add cubed, cold butter and shortening and pulse until it is gravelly. Add the ice water until it begins to come together. Wrap the dough in plastic wrap and refrigerate for a couple hours. Toss cucumbers with salt and allow to drain about 1/2 hour. Mix with remaining ingredients. You can add hot sauce if you wish. Preheat oven to 375. Roll out the dough to 1/8" thickness, cut 6" circles, place a mound of filling in the center, brush the edges with egg and crimp to form a half circle. Brush all tops with more egg and bake about 25-30 minutes until golden brown.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
700+ recipes from Mexico's 32 states — definitive overview
Cast iron press for corn tortillas, flatbreads
Indian cooking techniques and spice mastery
Record your recipes and experiments — organized cooking journal