Flavor-intensified with ounces of Lawrys® Chipotle Cinnamon Rub, Lawrys® Smoky Chile and Cumin Rub plus McCormick Culinary® Crushed Red Pepper and McCormick Culinary® Ginger, Ground, this lamb is tastily wrapped in a soft egg roll-made sambusa dough. Serve with a side of house-made Manco Coconut Dipping Sauce for the ultimate taste bud adventure.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.
Yield: 4 Servings
INGREDIENTS
Filling
- 8 ounces Ground lamb
- 2 ounces Lawrys® Smoky Chile and Cumin Rub
- 2 ounces McCormick Culinary® Crushed Red Pepper
- 2 ounces McCormick Culinary® Ginger, Ground
- 2 ounces Lawrys® Chipotle Cinnamon Rub
- 1 tablespoon Olive oil
Sambusa Dough
- 10 each Egg roll wrappers
- 2 ounces Cornstarch
- 8 ounces Water
Mango Coconut Dipping Sauce
- 1 cup Mango
- 2 cups Thai Kitchen Coconut Milk
- 1 tablespoon McCormick Culinary® Curry Powder
INSTRUCTIONS
For the Filling:
- Place a tablespoon of cooking oil into a pan and sauté spices for 2 to 30 seconds.
- Add ground lamb and cook for 6-7 minutes or until done.
- Taste and adjust.
For the Sambusa Dough:
- Mix water with cornstarch until it becomes a paste.
- Fold dough into triangle cups. While folding, brush with cornstarch paste.
- Fill with ground lamb and close triangle.
For the Mango Coconut Dipping Sauce:
- Blend until smooth and season to taste.
For Serving:
- Plate the ground lamb sambusas with a side of mango coconut dipping sauce.
For more flavorful inspiration, visit: www.mccormickforchefs.com
