Lamb Won Tons

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 31/4 inches
• Vegetable oil for deep-frying

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    540 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 14 grams protein; 28 milligrams cholesterol; 971 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

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 1/2 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.
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.

About 20 minutes