Name: Caraway lamb triangles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram lamb forequarter chops, fat trimmed (or 250g lamb mince); 1 medium brown onion, finely chopped; cooking oil spray; 1 clove garlic, crushed; 1 tablespoon middle eastern spice blend; 1 small carrot, finely grated; 1/4 cup toasted slivered almonds; 1/4 cup coarsely chopped coriander; 20 sheets filo pastry; 1 1/2 tablespoon caraway seeds; bought pesto dip, to serve

Ingredients

500 gram lamb forequarter chops, fat trimmed (or 250g lamb mince)

1 medium brown onion, finely chopped

cooking oil spray

1 clove garlic, crushed

1 tablespoon middle eastern spice blend

1 small carrot, finely grated

1/4 cup toasted slivered almonds

1/4 cup coarsely chopped coriander

20 sheets filo pastry

1 1/2 tablespoon caraway seeds

bought pesto dip, to serve

Method

1.Line 2 baking trays with baking paper. Cut lamb from bone. Discard bone; chop lamb. Process lamb until finely minced.

2.Spray onion with oil. Heat a large frying pan over moderate heat. Cook and stir onion for 2 minutes. Add mince; cook, stirring with a wooden spoon to break up lumps, for 3-4 minutes or until browned. Stir in garlic and spice; cook for 30 seconds or until fragrant. Remove from heat. Stir in carrot, almonds and coriander; mix well.

3.Preheat oven to 180°C (160°C fan forced). For each triangle, place 1 sheet filo on a flat surface. Spray with oil. Fold in half lengthwise, twice, to make a long, thin strip. Spoon 1 heaped tablespoon of filling onto one end of strip; fold and roll to enclose filling, into a triangle. Place on prepared trays.

4.Spray triangles with oil; sprinkle with seeds. Bake for 12-15 minutes or until golden. Serve with dip.

You could use sesame or cumin seeds instead of caraway.
Note

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Ingredients

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