- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp each ground cumin and cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 tsp ground ginger
- ¼ tsp Chinese five-spice powder
- 2 garlic cloves, finely chopped
- 250g minced lamb
- 125ml vegetable stock
- 1 tbsp tomato purée
- 3 sheets filo pastry
- 50g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- natural yogurt and chopped coriander, to serve
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Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.