Lamb-Stuffed Leek Triangles - Cuisine Magazine - From New Zealand to the World
Leeks make lovely wrappers for fillings. For this it is easiest to use leeks that have a reasonable length of white (although a bit of green is also OK to use h
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Microplane
- Wooden spoon
- Spoon
Ingredients
- 2 large leeks
- 2 tablespoons butter or oil
- 250g lamb mince
- 1 tablespoon currants
- 2 tablespoons pinenuts
- 1 teaspoon dried dill (or a handful of fresh dill instead)
- ½ teaspoon cinnamon
- a pinch allspice
- ½ teaspoon salt
- ⅓ cup risotto rice
- 300ml chicken stock
- 1 tablespoon tamarind paste
- 1 teaspoon sugar
- yoghurt & dill sauce, to serve
- flatbreads, to serve
- YOGHURT & DILL SAUCE
- 1 cup thick Greek-style yoghurt
- 1 clove garlic, minced
- 1 teaspoon dried dill or 2 tablespoons fresh dill
- grated zest and juice of ½ lemon
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