Recipe

Moroccan lamb, mint and currant cigars

  • 50 mins cooking
  • Makes 40 Item
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Ingredients

Moroccan lamb, mint and currant cigars
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 centimetre piece fresh ginger (10g), grated finely
  • 3 clove garlic, crushed
  • 2 tablespoon ras el hanout
  • 500 gram minced (ground) lamb
  • 1 medium tomato (150g), chopped finely
  • 1/4 cup (40g) dried currants
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh coriander (cilantro)
  • 1/4 cup (40g) pine nuts, toasted
  • 150 gram butter
  • 20 (sheets) (440g) fillo pastry
  • 1 teaspoon sumac
  • 1 1/2 cup (420g) greek-style yoghurt

Method

Moroccan lamb, mint and currant cigars
  • 1
    Heat oil in a large frying pan. Add onion, ginger and garlic, cook, stirring, 2 minutes or until onion is softened. Add spice, stir 1 minute or until fragrant.
  • 2
    Add lamb, stir 5 minutes or until browned, breaking up lumps with a wooden spoon. Stir in tomato, season to taste. Cook a further 1 minute or until any liquid evaporates. Remove from heat, cool to room temperature. Add currants, herbs and nuts.
  • 3
    Meanwhile, preheat oven to 200°C.
  • 4
    Heat butter until just melted. Unroll fillo, place flat on a work surface, cover with a lightly dampened clean tea towel while you work to prevent it drying out. Working quickly, place one sheet of fillo on the work surface, brush with melted butter, cut in half crossways. Place 1 tablespoon of lamb mixture along base of fillo, leaving a 5cm border on each side.
  • 5
    Fold in sides of fillo to enclose filling, roll up tightly to form a cigar shape. Place 3cm apart on a baking paper-lined oven tray. Repeat with remaining fillo, butter and filling.
  • 6
    Brush cigars with remaining butter, sprinkle with a little sumac. Bake 12 minutes or until browned and crisp. Serve with yoghurt.

Notes

Filling can be made a day ahead. Store, covered, in the fridge.

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