Lamb Won Tons

1. 1

   Mix together the lamb, coriander, cinnamon, salt, pepper, raisins and pistachios until well combined.

2. 2

   Brush the edges of 1 won ton skin with water.

3. 3

   Place 1 1/2 teaspoons of the filling in the center.

4. 4

   Bring the 4 corners of the skin together over the filling and press the edges together to seal tightly.

5. 5

   Repeat.

6. 6

   Working in batches, deep-fry the won tons until nicely browned.

7. 7

   The oil should not get hotter than 360 degrees, or the skins will brown before the filling is cooked.

8. 8

   Drain on paper towels and serve hot.

No additional tips available.