Sliced lamb with currants and mint wrapped in thin slices of cucumber makes an elegant hors d'oeuvre.

Martha Stewart Living, February 1996


Recipe Summary

Makes 36


Ingredient Checklist


Instructions Checklist
  • 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.