- 3 tablespoons olive oil
- 1 pinch ground red pepper
- 3 seeds cardamon
- 1/2 teaspoon ground cinnamon
- 3 cloves
- 1 onion, finely chopped
- 8 cloves garlic, 5 finely chopped and 3 worked to a paste
- 2 fresh green chills, finely chopped
- 8 fresh curry leaves
- 1 one inch piece fresh ginger, peeled and worked to a paste
- 1 pound ground lean lamb
- 2 tomatoes, seeded and diced
- 1 red Bell pepper, diced
- 1 green Bell pepper, diced
- 1 teaspoon salt
- 1 teaspoon Garam Masala
- 1/2 cup fresh cilantro leaves
- 1 package puff pastry
- 1 egg yolk
- 2 tablespoons heavy cream
- Tamarind chutney, for serving
Heat olive oil in a heavy bottomed skillet over medium low flame. Add ground red pepper, cardamom, cinnamon and cloves and cook until oil is aromatic with spices. Add the onion, chopped garlic, fresh chills and curry leaves. Cook, stirring, until onions are soft and translucent, about 5 minutes. Add both garlic and ginger pastes and cook another 2 to 3 minutes.
Add lamb to skillet and cook, stirring, until meat is brown. Stir in tomatoes, bell peppers. Let mix bubble up and then reduce to a slow simmer. Stir in salt and Garam Masala. Simmer about 30 more minutes. Add chopped cilantro. Remove from heat and let cool.
Heat oven to 425. Roll out puff pastry according to manufacture's instructions. Whisk egg yolk and cream together in a small bowl. Cut pastry into squares - approximately 3" x 3". Spoon a healthy tablespoon of filling onto one corner of each square, keeping a nice clean edge for crimping, and fold over pastry - covering filling and creating a triangle. Use egg wash to seal edges and then crimp with a fork. Set triangles on a parchment lined baking sheet. Lightly brush tops with egg wash and bake until pastry is golden and flaky, about 25 minutes. Serve immediately with tamarind chutney.