The unexpected flavors of curry, cinnamon and fresh mint make this dish rise above the usual cocktail party offerings.
The yogurt makes this creamy enough for guests to help themselves with pita wedges. Or, you can serve the mixture in little phyllo cups, using a mini-muffin tray to form the cups, or purchased phyllo cups from the freezer case. Served over couscous or rice pilaf, it can also be turned into a first course.
2 tablespoons olive oil
1 large onion, finely chopped
8 to 10 ounces lean ground lamb
1/4 cup currants
2 teaspoons to 1 tablespoon curry powder (to taste)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water or apple juice
1 tablespoon chopped fresh mint
2 tablespoons plain yogurt (or more to reach desired consistency)
Fresh pita bread, sliced into wedges
In a skillet over medium heat, sauté onions until softened. Add lamb, breaking up clumps, and cook until meat is no longer pink. Drain and return to skillet if needed. Add currants, curry powder, cinnamon, salt and pepper. Add water or apple juice and simmer until thickened, about 10 minutes. Remove from heat and add mint and yogurt, stirring to combine. Serve hot. Serves 8 as part of a buffet, or 6 as a first course over a grain.
