| 34 lb Lean ground lamb | | 1 x Onion, finely chopped | | 2 x Garlic cloves, finely chopped | | 4 tsp Cumin | | 1 tsp Ginger | | 1 tsp Paprika | | 3/4 tsp Cinnamon | | 1 lrg Pinch of cayenne | | 1 lrg Pinch saffron threads, soaked in a little water | | 2 tbl Chopped fresh parsley | | 2 tbl Chopped fresh coriander leaves | | Salt and freshly ground black pepper | | 1 x Egg, lightly beaten | | 1 pkt 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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