Spiced Lamb
Lamb
Ingredients
- 350g lamb mince
- 2 carrots
- 1 tablespoon rapeseed oil
- 1 onion, peeled and finely chopped
- 1 clove minced garlic
- 1 teaspoon cumin seeds
- 2 teaspoons curry paste
- 50g breadcrumbs
- Pinch salt and pepper
- 1 pack ready rolled puff pastry
- 1 egg yolk
Method
Peel or scrub the carrots and split in half lengthwise.
Toss in the oil and season with salt. Place in a 180oc oven and roast until soft, turning occasionally. Cool and grated coarsely.
Mix the lamb, onion, garlic, cumin seeds, curry and breadcrumbs together. Season with salt and pepper.
Lay the pastry on a board and cut in half lengthwise.
Brush the edge of one piece with egg yolk.Take half the lamb mixture and roll into a sausage shape that will fit the length of the pastry. Roll over and seal the edge with a fork.
Brush with egg yolk. Cut into 6 pieces. Place on a lightly oiled tray.
Repeat with remaining pastry and filling.
Bake in a 180oc preheated oven for 20 minutes or until golden and crisp.int
Mint Dip
Ingredients
- 100ml Greek style yoghurt
- 2 tablespoons mayonnaise
- 1 teaspoon finely minced green chilli
- 2 scallions, finely chopped
- Handful fresh mint leaves, shredded finely
Method
Mix together
