Crispy Lamb Won Tons With Cranberry Salsa



Lamb Won Tons

Ground American Lamb 1-1/4 pounds
Organic coconut oil 2 tablespoons
Extra virgin olive oil 2 tablespoons
Onion, small dice 1/2 large
Garlic cloves, minced 2
Fresh spinach leaves, minced 1 cup
Celery, small dice 2 stalks
Sliced mushrooms 1/2 cup
Ginger, minced 1-inch piece
Jalapeño, minced 1/2
Cayenne pepper 1/4 teaspoon
Salt to taste
Black pepper to taste
Won ton wraps 16-ounce package
Oil as needed for frying

Cranberry Salsa

Fresh cranberries 12 ounces
Cilantro, stems removed 1/2 bunch
Green onions, green parts only 1 bunch
Jalapeño, deseeded 1
Coconut palm sugar 1/2 cup
Limes, juiced 1 to 2
Coconut vinegar 1/2 cup
Salt to taste
Extra virgin olive oil as needed


Lamb Won Tons

In a large sauté pan, heat coconut and olive oils.  Add onion, garlic, spinach, celery, mushrooms, ginger and jalapeño; cook for 3 to 4 minutes.  Add lamb, cayenne, salt and pepper; crumble and cook until internal temperature reaches 160°F and meat is browned.  Remove from heat; drain fat.  Allow to cool slightly.
Place 2 teaspoons of meat mixture in the middle of a won ton sheet; fold to form a triangle.  Using water on your fingertips, seal edges together for each won ton.  In a small sauté pan, heat oil.  Fry won tons in small batches until golden brown and slightly crispy.  Serve with Cranberry Salsa.

Cranberry Salsa

In a food processor, add cranberries; pulse until coarsely chopped.  Add cilantro, onions and jalapeño; pulse several times until green vegetables are finely chopped.  Add sugar, lime juice, vinegar and salt; emulsify with olive oil until desired consistency.

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