Tonight Sham Hanifa will be serving up a delicious Filo Pastry Lamb Dish.
INGREDIENTS:
1Tblsp. Oil
2 Shallots, finely chopped
2 Cloves Garlic, minced
400g Minced Lamb
30g Sultanas
1 Tblsp. Cumin Seeds
1 Tblsp. Smoked Paprika
Juice and zest of 1 Lime
Salt and Pepper
1 Small bunch of Mint, chopped
1 Packet of Filo Pastry
20g Butter, softened
METHOD:
• Pre-heat the over to 180* and line a tray with baking paper
• To make the filling: Heat a non-stick pan, add the oil and then saute the shallots,
garlic, spices and the minced lamb until crispy.
• Add in the sultanas, chopped mine, lime juice and zest.
• Mix all and season really well.
• Leave to cool for 10 minutes.
• Roll out the filo pastry on the table-top. (Keep it moist with a damp tea towel).
• Brush the melted butter around the edges of the pastry and then spoon the lamb
filling into the middle.
• Fold over about 2cm on the short edges, then roll the pastry and lamb mixture up
tightly like a cigar shape.
• Brush the pastry all over with the melted butter and bake in the oven for 10
minutes until golden brown.
• Serve with minted yoghurt or chutney.
