Potato and Lamb Curry Puff Filling

Name: Potato and Lamb Curry Puff Filling
Yield: makes 3/4 cup
Ingredients: 1 1/2 teaspoons coriander seed; 1/2 teaspoon cumin seed; 1/4 teaspoon fennel seed; 4 black peppercorns; 1/8 teaspoon ground cayenne; 1/8 teaspoon ground turmeric; 1 pinch of ground cloves; 1 pinch of ground cinnamon; 2 tablespoons chopped shallot; 2 teaspoons chopped fresh ginger; 1 clove garlic, chopped; 1/4 cup plus 1 teaspoon water; 1 tablespoon canola oil; 2 ounces ground lamb or other ground meat, coarsely chopped to loosen; 1/2 cup diced Yukon Gold potato; Generous 1/4 teaspoon salt; Brown sugar (optional)

December 9, 2011

One of the most common curry puff fillings features well-seasoned potatoes and a little meat. I like to use ground lamb because it pairs terrifically with the bold spice blend that Malay cooks often identify as meat curry powder. I’ve broken it down for you here, but feel free to substitute 2 1/4 teaspoons of your favorite curry powder (if salt is already in the powder, add salt to taste only after the filling is done). For a vegetarian rendition, omit the meat and increase the potato to 3/4 cup, adding extra water as needed during cooking.

Recipe notes

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