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Baked Filo Triangles with Lamb and Moroccan Spices

3/4 lb Lean ground lamb
1 Onion; finely chopped
2 Garlic cloves; finely chopped
4 ts Cumin
1 ts Ginger
1 ts Paprika
3/4 ts Cinnamon
1 lg Pinch of cayenne
1 lg Pinch saffron threads; soaked in a little water
2 tb Chopped fresh parsley
2 tb Chopped fresh coriander leaves
Salt and freshly ground black pepper
1 Egg; lightly beaten
1 pk Shop bought filo pastry
Melted butter

Combine the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, coriander, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally.

Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked.

Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked.

Preheat the oven to 375F.

Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped teaspoon of filling at one end.

Fold the corner in to make a triangle. Fold along the line as you would in folding a flat. Repeat with the remaining filo and filling. Place on a greased baking sheet and bake for about 15 minutes, until golden.

Serve immediately, warm or at room temperature.

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