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.