SERVES 8
SERVES 8
This is a great lunch, or served hot or cold as appetizers at a cocktail party. Everyone loves this recipe—except my vegetarian friends.
CURRIED LAMB
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 pound ground lamb (from leg)
1 tablespoon curry powder
½ teaspoon ground cinnamon
Salt and freshly ground pepper
CUCUMBER-MINT SOUR CREAM
½ medium cucumber, peeled, seeded, and diced
¼ cup chopped fresh mint
⅓ cup sour cream
Juice from 2 limes
RADICCHIO CUPS
8 radicchio leaves
8 mint leaves, for garnish
For the lamb: Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is golden brown, about 5 minutes. Add the garlic and cook for 1 minute more. Add the lamb, and season the meat with the curry powder, cinnamon, salt, and pepper. Sauté over medium-high heat until the lamb is cooked through, about 15 minutes, and set aside.
For the sour cream: Place all the ingredients into a bowl and mix them until well combined.
Fill each radicchio leaf with a large spoonful of curried lamb. Top with sour cream sauce and garnish with a mint leaf. Fold up like a taco and enjoy.