Susanna Foo’s Pan-Fried Curried Lamb Rolls with Fresh Tomato Sauce

Serves 4 

• 8 ounces lamb shoulder, coarsely ground

• 1 tablespoon soy sauce

• 1 tablespoon brandy or whiskey

• 1 teaspoon sesame oil

• 1/4 cup light virgin olive oil or soybean oil

• 1/2 cup finely chopped shallots (about 2 large)

• 1 tablespoon plus 1 teaspoon curry powder

• 2 jalapeno peppers, stems removed and finely chopped

• 1 cup finely chopped fresh shiitake mushrooms (about 5 medium)

• 16 Dim Sum Wrappers

• 2 cloves garlic, thinly sliced

• 1/2 cup chicken stock

• 1 teaspoon tapioca powder mixed with 1 tablespoon water

• 1 cup peeled grape tomatoes

• Kosher salt and freshly ground pepper

• Tiny basil or cilantro leaves for garnish 

In a medium bowl, mix the ground lamb with soy sauce, brandy and sesame oil. Cover and set aside. Heat 2 tablespoons of the oil in a small saucepan over high heat, add shallots and cook until soft, about 1 minute. Add 1 tablespoon of the curry powder and jalapeno peppers and cook for 30 seconds. Mix in the chopped shiitake mushrooms, stir and cook for another 30 seconds. Remove from the heat, transfer to a large bowl and allow to cool. Add the marinated lamb to the curried mushrooms and mix well. 

Set a small bowl of water to one side. Place one wrapper at a time on a clean dry surface. Using your fingers, moisten the edges of wrapper and spoon 1 tablespoon of lamb filling in the center. Fold one side of the wrapper over the filling, then roll the wrapper to cover; pinch to seal both open ends. Repeat, making approximately 16 curried lamb rolls. 

Heat a large non-stick skillet over medium heat, add 1 tablespoon of the oil, then place half (8 pieces) the lamb rolls into the skillet. Pour 3 tablespoons of water into the skillet, cover tightly and cook for about 5 minutes. The bottoms of the rolls will turn golden and become crisp; the meat should be cooked through. Remove and keep warm; repeat with the remaining rolls, adding an extra tablespoon of oil, if needed. 

In the meantime, heat 1 tablespoon of oil in a medium saucepan over high heat, add the garlic and remaining teaspoon of curry powder, and cook for about 1 minute, just until the garlic is lightly golden. Add the stock and tapioca, bring to a boil and cook for 2 minutes. Turn the heat to medium and add the tomatoes; cook for 30 seconds, just until they are hot. The tomatoes should be slightly softened but still hold their shape. Turn off the heat and season to taste with salt and freshly ground pepper.