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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Rebecca Adcock
  • 1 lb. ground lamb
  • 2 cloves finely chopped garlic
  • 1 cup frozen peas
  • 1 TBS finely grated fresh ginger
  • 1 TBS finely chopped cilantro
  • 1 tsp. ground coriander seeds
  • 1 tsp. ground cumin
  • 1â�„4 tsp. cayenne pepper
  • 1â�„4 tsp. turmeric
  • 1â�„4 tsp. cinnamon
  • Salt to taste
  • 1 package puff pastry sheets
Crumble meat into a skillet and cook with the garlic over medium heat until done. Skim off any fat that may accumulate. Add remaining ingredients and stir to incorporate. Lay out puff pastry sheets and cut each one into 9 squares. Spoon as much of the filling as will fit into each square. Fold it over and seal into triangle shapes. Bake for 20 minutes. Serve with Taziki Sauce.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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