Curried Lamb in Cucumber Cornucopias
Sliced lamb with currants and mint wrapped in thin slices of cucumber makes an elegant hors d'oeuvre.
- Yield: Makes 36
Source: Martha Stewart Living, February 1996
- 1 European seedless cucumber (about 1 pound 3 ounces)
- Nonstick vegetable-oil spray
- 1/4 cup plus 2 tablespoons finely diced onion (1 medium onion)
- 6 ounces lean ground leg of lamb
- 2 tablespoons currants
- 2 1/4 teaspoons curry powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 1/2 teaspoons chopped fresh mint, plus 36 leaves for garnish
- 1 tablespoon plus 2 teaspoons plain low-fat yogurt
Cut cucumber widthwise into 3 1/2-inch-long sections. Using a vegetable peeler or a mandoline, slice sections lengthwise as thin as possible, yielding flat rectangular slices. Discard any with seeds.
Lightly spray a large nonstick skillet with vegetable-oil cooking spray and place over medium-low heat. Add onions and sautee until translucent, 10 to 15 minutes.
Add lamb, currants, curry powder, cinnamon, salt, and pepper; raise heat to medium high and cook until meat is browned and cooked through, about 10 to 20 minutes. Remove from heat and stir in chopped mint and yogurt.
Form one of the cucumber slices into a cone shape. Fill with 1 to 1 1/2 teaspoons of the meat mixture and garnish with a mint leaf. Repeat procedure, using all the cucumber slices and lamb mixture, and serve immediately.