>Recipes
Lamb Strudel
Makes 8 servings
Time to Prepare: 0:15
Time to Cook: 0:40
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Ingredients
3/4 lb Lamb, ground, raw 1/2 cup Onions, raw 2/3 cup Water 1/2 cup Raisins, golden seedless 3/4 tsp Soup, beef broth or bouillon, powder, dry 1/8 tsp Salt, table 1/8 tsp Spices, cinnamon, ground 1/8 tsp Spices, nutmeg, ground 1/8 tsp Spices, cumin seed 1/8 tsp Spices, pepper, red or cayenne 1/8 tsp Spices, pepper, black 1/2 cup Couscous, dry 8 sheet Phyllo dough Cooking spray 1/2 cup Mangos, raw
Directions
1. Preheat oven to 350 degrees.
2. Combine lamb and onion in a large nonstick skillet. Cook over medium-high heat for 5 minutes or until lamb is browned and onions are tender. Drain well. Wipe skillet clean with a paper towel and return lamb to pan.
3. add water and next 8 ingredients, water through black pepper. Bring to a boil. Cover, reduce heat, and simmer 5 minutes.
4. Stir in couscous. Cover, remove from heat, and let stand 5 minutes. Cool to room temperature.
5. Place 1 phyllo sheet on work surface. Cover remaining dough to keep from drying and lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together and discard plastic wrap.
6. Spoon lamb mixture along 1 long edge of phyllo, leaving a 2" border. Carefully indent the lamb mixture with the back of a small spoon and fill evenly with chutney. Fold over the short edges of phyllo to cover 2" of lamb mixture on each end. Starting at long edge with 2" border, roll up jelly-roll fashion.
7. Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake for 30 minutes or until golden. Let cool to room temperature.
2. Combine lamb and onion in a large nonstick skillet. Cook over medium-high heat for 5 minutes or until lamb is browned and onions are tender. Drain well. Wipe skillet clean with a paper towel and return lamb to pan.
3. add water and next 8 ingredients, water through black pepper. Bring to a boil. Cover, reduce heat, and simmer 5 minutes.
4. Stir in couscous. Cover, remove from heat, and let stand 5 minutes. Cool to room temperature.
5. Place 1 phyllo sheet on work surface. Cover remaining dough to keep from drying and lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together and discard plastic wrap.
6. Spoon lamb mixture along 1 long edge of phyllo, leaving a 2" border. Carefully indent the lamb mixture with the back of a small spoon and fill evenly with chutney. Fold over the short edges of phyllo to cover 2" of lamb mixture on each end. Starting at long edge with 2" border, roll up jelly-roll fashion.
7. Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake for 30 minutes or until golden. Let cool to room temperature.
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