Curried Lamb with Cucumber-Mint Sauce

SURPRISE! I cooked LAMB! This dish was great. Very refreshing. I can still taste the mint a bit and love the light smell still on my hands!

It is more a lunch thing, but we had it for dinner after a very tiring day, when we both had lunch. Says it serves 8, but hubby and I finished it up. But that's all we had. I love this dish! Oh, and of course, I did substitute. It called to put it in radicchio leaves, but I got red leaf instead. The store didn't have radicchio. But hubby commented he liked the red leaf so much better than he would have the radicchio. So this time it was a GOOD substitution.

Also she says it can be served hot or cold as appetizers.

Here's the recipe:

Curried Lamb
2 TBSP Olive Oil
1 Medium onion, chopped
2 garlic cloves, chopped
1 pound ground lamb (from leg) I don't know what I got! :)
1 TBSP curry powder
1/2 tespoon ground cinnamon
Salt & freshly ground pepper

Heat a large saute pan over medium heat. Add the olive oil and onion and cook until the onion is golden brown, about 5 minutes. Add the garlic and cook for 1 minute more. Add the lamb, and season it with the curry, cinnamon, salt & pepper. Saute over medium-high heat until the lamb is cooked through, about 15 minutes. Set aside.

Cucumber Mint Sour Cream

1/2 medium cucumber, peeled, seeded, and diced (I used the end of my potato peeler to scrap out the seeds, very easy!)
1/4 cup chopped fresh mint
1/3 cup sour cream
Juice from 2 limes

Place all the ingredients into a bowl and mix them until well combined.

Assemble:

Fill each radicchio leaf with a large spoonful of curried lamb. Top with sour cream sauce and garnish with a mint leaf. Fold up like a taco and enjoy!