Curried Lamb Filling |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | If using this filling in Spring Rolls, in a medium skillet, cook meat, onion, and garlic until meat is browned and onion is tender; drain off fat. Stir in curry powder; cook for 1 minute more. Remove from heat; stir in bok choy, bamboo shoots, chutney, and salt (omit egg yolk). Cool sligthly. Serve immediately after filling wrappers; do not chill. | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons mango chutney | 8 ounces lean ground lamb or lean ground beef | 1 cup finely chopped bok choy |
| 1/2 cup finely chopped bamboo shoots | 1/4 cup chopped onion | 1 egg yolk |
| 1 teaspoon curry powder | 1/2 tespoon salt | 1 clove garlic, minced |
| 1 | Snip any large pieces of chutney. In a medium bowl, combine lamb, bok choy, bamboo shoots, onion, egg yolk, curry powder, salt, garlic, and chutney. Mix well. |