Ingredients
Lean lamb, diced 450g
Cloves garlic, crushed 30g
Ground black pepper 15g
Ground cumin 10g
Ground corriander 5g
Ground allspice 5g
Ground turmeric 5g
Ground fenugreek 5g
Olive oil 5ml
Sea salt 10g
Puff pastry, ready made 500g
Preparation
1. Using mortar and pestle, pound the meat with the spices, or combine in a food processor. Bind with olive oil to make a smooth paste and season with salt and pepper.
2. On a lightly floured surface, roll out the pastry into long thin rectangles. Place the meat in a sausage shape on one side and fold over to make a roll, or spread some meat in a thin layer, taking it right to the edges, and roll into a spiral.
3. Heat the oven to 200 degrees Celsius. Slice the pastry log into roughly 2.5cm portions and place them on a light oiled baking sheet. Bake them in the oven for about 12 minutes, until golden brown and puffed up. Serve hot.
Lean lamb, diced 450g
Cloves garlic, crushed 30g
Ground black pepper 15g
Ground cumin 10g
Ground corriander 5g
Ground allspice 5g
Ground turmeric 5g
Ground fenugreek 5g
Olive oil 5ml
Sea salt 10g
Puff pastry, ready made 500g
Preparation
1. Using mortar and pestle, pound the meat with the spices, or combine in a food processor. Bind with olive oil to make a smooth paste and season with salt and pepper.
2. On a lightly floured surface, roll out the pastry into long thin rectangles. Place the meat in a sausage shape on one side and fold over to make a roll, or spread some meat in a thin layer, taking it right to the edges, and roll into a spiral.
3. Heat the oven to 200 degrees Celsius. Slice the pastry log into roughly 2.5cm portions and place them on a light oiled baking sheet. Bake them in the oven for about 12 minutes, until golden brown and puffed up. Serve hot.
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