Good Food reader Steve Tyson sent in this recipe which combines spices and lamb with inspired results
Prep:15 mins
Makes 12
1 tbsp olive oil1 small onion, finely chopped1 tsp each ground cumin and cinnamon2 tsp ground ginger¼ tsp Chinese five-spice powder2 garlic cloves, finely chopped250g minced lamb125ml vegetable stock1 tbsp tomato purée3 sheets filo pastry50g butter, meltednatural yogurt and chopped coriander, to serve
STEP 1Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.STEP 2Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.STEP 3Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.
