MOROCCAN LAMB, MINT & CURRANT CIGARS

PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 40

2 tablespoons olive oil

1 large brown onion (200g),

chopped finely

2cm piece fresh ginger (10g),

grated finely

3 cloves garlic, crushed 2 tablespoons ras el hanout 500g lamb mince

1 medium tomato (150g),

chopped finely

¼ cup (40g) dried currants ¼ cup coarsely chopped

fresh mint

¼ cup coarsely chopped

fresh coriander

¼ cup (40g) pine nuts, toasted 150g butter

20 sheets (440g) filo pastry 1 teaspoon sumac

1½ cups (420g) greek-style

natural yoghurt 1 Heat oil in a large frying pan over medium heat. Add onion, ginger and garlic; cook, stirring, for 2 minutes or until onion is soft. Add spice; stir for 1 minute or until fragrant.

2 Add lamb; cook stirring, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Stir in tomato; season to taste. Cook for 1 minute or until any liquid evaporates. Remove from heat; cool to room temperature. Add the currants, herbs and nuts.

3 Meanwhile, preheat oven to 200°C/180°C fan.

4 Heat butter until just melted. Unroll filo; place flat on a work surface. Working quickly, place one sheet of filo on the work surface, brush with melted butter; cut in half crossways. Place 1 tablespoon of lamb mixture along the base of filo, leaving a 5cm border on each side.

5 Fold in sides of filo to enclose filling; roll up tightly to form a cigar shape. Place 3cm apart on an oven tray lined with baking paper. Repeat with remaining filo, butter and filling. 6 Brush cigars with remaining butter; sprinkle with a little sumac. Bake for 12 minutes or until browned and crisp. Serve with yoghurt.