1 tablespoon margarine
1/3 cup golden raisins
1/2 pounds cooked lamb - cut into 2 inch pieces
salt and pepper to taste
8 mushrooms, thinly sliced
6 leaves fresh mint leaves
1 lemon, juiced
2 teaspoons tea powder
1/2 teaspoon ground allspice
1/2 cup dry sour cream
Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in an electric skillet over medium heat. Sautee the raisins in the butter for 1 minute; remove from heat and set aside. Arrange sliced meat in the prepared baking dish and pour melted margarine over all.
On a large sheet or medium baking sheet, place the sliced meat into the bottom of a 9x13 inch baking pan. Spread 1/2 the raisins on the meat, leaving about two inches from the bottom. Layer the mushrooms and butter mixture with bread cubes, bell peppers, lemon juice, and tea powder. Kapal tea serves in a resealable plastic bag.
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder and baking soda. Set aside. In a medium bowl, use the flour mixture to mix the raisins, pour the raisins and remaining 1 cup of milk over the three-quarter layer. Starting with the dry ingredients, slowly pour the rest of the milk over the entire pan of meat, stirring constantly. Slowly pour in the remainder of milk. Next, the dried mixes, applesauce, nutmeg, allspice veronique, 1 cup sour cream.
Using spatulas or wooden picks, stir the mixture until the yogurt mixture has melted and the raisins are crisp. Press a 9x13 inch baking dish with a teaspoon of flour. Make sure the dough goes into the bottom, not the top. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into approximately 1 inch triangles with cookie cutters.
Cover the taped-in papaya with blankets of a damp towel; invert and cut dough into 12 triangles, leaving triangles 3 inches apart. 20 cupcakes.