Ingredients

• 1  tablespoon olive oil or cooking oil
• 8  ounces ground lamb
• 1  medium potato, peeled and chopped (1 cup)
• 1/2  cup finely chopped onion
• 2 to 3  teaspoons curry powder
• 1/2  teaspoon salt
• 1/2  teaspoon dried thyme, crushed
• 1-1/2  cups chopped tomato
• 1/2  cup snipped parsley
• 1/4  cup olive oil or cooking oil
• 1/4  teaspoon dried thyme, crushed
• 10  sheets frozen phyllo dough, thawed (18x14 inches)
•   Sliced green onion (optional)
• 1  teaspoon curry powder

Directions

1. In a large nonstick skillet heat the 1 tablespoon oil. Add lamb, potato, and onion; cook until lamb is no longer pink. Drain off fat. Stir in 2 to 3 teaspoons curry powder, salt, and 1/2 teaspoon thyme. Cook for 1 to 2 minutes. Add tomato; reduce heat and cook, covered, for 5 minutes. Remove from heat. Stir in snipped parsley; set aside.

2. Combine 1/4 cup oil, 1 teaspoon curry powder, and 1/4 teaspoon thyme. Brush one sheet of phyllo with some of the oil mixture; place a second sheet on top. Lightly press sheets together; cut lengthwise into 5 strips, 3-1/4 inches wide each. Cover remaining phyllo with a damp towel to prevent drying.

3. Spoon a rounded tablespoon of the lamb mixture 1 inch from the end of each strip. Fold each strip into a triangle by bringing a corner over the filling to line up with the other side of strip. Continue folding along the strip as you would fold a flag. Repeat with remaining ingredients.

4. Arrange triangles on a lightly greased baking sheet. Brush the tops lightly with oil mixture. Bake in a 375 degree F oven about 12 minutes or until golden brown. Garnish with green onion, if desired. Makes 25.

Make-Ahead Tip: Up to 2 weeks ahead, prepare triangles as directed, except do not bake. Store in a single layer in a freezer container; freeze. To serve, bake triangles as directed.