1.Heat oil in large frying pan; stir onion and garlic, until onion softens. Add mince and spices; cook, stirring, until mince is browned. Stir in nuts, rind, juice and half the coriander; cool. Season to taste.
2.Preheat oven to 200°C/400°F. Grease and line oven trays.
3.Brush 1 sheet of pastry with butter; top with 2 more sheets, brushing each with butter. Cut layered sheets lengthways into 3 rectangles. Press a rounded tablespoon of lamb mixture into a log shape along one short end of each rectangle. Roll pastry over filling; fold in sides then roll up to make a cigar shape. Repeat to make a total of 18 cigars.
4.Place cigars, seam-side down, on oven trays; brush with remaining butter. Bake about 15 minutes or until browned lightly.
5.Meanwhile, combine yoghurt and remaining coriander in small bowl; accompany cigars with yoghurt and lemon wedges.