Lamb Fillo Cigars
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
500g minced Prime Dorper lamb
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
2 tablespoons roasted slivered almonds
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1/3 cup finely chopped fresh coriander 18 sheets fillo pastry 155g butter, melted 1⁄2 cup yoghurt
Heat oil in large frying pan and 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.
Preheat oven to 200°C. Grease and line oven trays.
Brush 1 sheet of pastry with butter, top with two 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.
Place cigars, seam side down, on oven trays, brush with remaining butter. Bake for about 15 minutes or until lightly browned.
Meanwhile, combine yoghurt and remaining coriander in a small bowl. Accompany cigars with yoghurt and lemon wedges.
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