Recipe

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• 1/2 cup raisins
• 1/3 cup rum
• 3/4 cup greek yogurt
• 4 tbsp curry oil , recipe follows
• 1 cup onions
• 1 tsp diced, seeded jalapeno pepper
• 1 tsp minced ginger
• 1/2 lb 80/20 ground lamb
• 1/2 tsp white pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp chopped cilantro leaves
• 2 tsp chopped mint leaves
• 4 tbsp pine nuts , roasted
• dough , recipe follows
• 3/4 cup vegetable oil
• 1/4 cup curry powder
• 1 tsp ground cumin
• 1/2 tbsp turmeric
• 3 whole cloves
• 2 whole red chiles, crushed
• 3 cups all-purpose flour
• 2 tsp salt
• 1 tsp sugar
• 8 tbsp shortening
• 1/4 cup water
• 2 eggs

• 1 Add raisins to rum; set aside. Let marinate for 10 minutes. Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt. Mix and set aside for 1 hour.
• 2 In a medium saute pan, heat the remaining 3 tablespoons oil. Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through.
• 3 To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins. Remove from heat and let cool.
• 4 On a floured cutting board, roll out dough to 1/8-inch. Cut out 5-inch diameter disks.
• 5 Add one tablespoon lamb mixture to each disk of dough. Fold dough over and seal edges firmly with thumb. Repeat process.
• 6 Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown.
• 7 Curry Oil:
• 8 Bring entire mixture to simmer for 2 minutes. Strain and let cool.
• 9 Dough:
• 10 In a large bowl, mix together flour, salt and sugar. Add shortening into flour and mix until crumbled, then mix in water and eggs.
• 11 Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out.