Middle Eastern Lamb-Stuffed Wontons

• 3/4 pound ground lamb
• 2 1/4 teaspoons ground coriander
• 3/4 teaspoon ground cinnamon
• 2 1/4 teaspoons kosher salt
• Freshly ground pepper to taste
• 3 tablespoons golden raisins
• 3 tablespoons coarsely chopped pistachios
• 36 wonton skins (3 by 3 1/4 inches)
• Vegetable oil for deep frying

1. Mix together the lamb, spices, raisins and pistachios until well combined.
2. Brush the edges of 1 of the wonton skins with water.
3. Place 1 1/2 teaspoons of the filling in the center.
4. Bring the corners of the skin together over the filling and press the edges together to seal tight.
5. Repeat with the remaining skins and filling.
6. Working in batches, deep-fry the wontons until nicely browned.
7. Make sure the oil is not too hot or the skins will brown before the filling is cooked through.
8. Drain on paper towels and serve immediately.

ground lamb, ground coriander, ground cinnamon, kosher salt, freshly ground pepper, golden raisins, pistachios, wonton skins, vegetable oil

Taken from cooking.nytimes.com/recipes/5303 (may not work)