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Ingredients
¾ pound ground lamb
2 ½ teaspoons ground coriander
¾ teaspoon ground cinnamon
2 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 tablespoons golden raisins
3 tablespoons coarsely chopped pistachios
34 won ton skins, 3 inches by 3¼ inches
Vegetable oil for deep-frying
Nutritional analysis per serving (12 servings)
55 grams carbs; 29 milligrams cholesterol; 529 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 2 grams fiber; 536 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the lamb, coriander, cinnamon, salt, pepper, raisins and pistachios until well combined. Brush the edges of 1 won ton skin with water. Place 1 ½ teaspoons of the filling in the center. Bring the 4 corners of the skin together over the filling and press the edges together to seal tightly. Repeat.
- Step 2
Working in batches, deep-fry the won tons until nicely browned. The oil should not get hotter than 360 degrees, or the skins will brown before the filling is cooked. Drain on paper towels and serve hot.
Private Notes
Comments
Fried 4 minutes at 360 with the lid on (splatters quite a bit)