|cumin lamb kofta phyllo pastries:|
|1 1/2 tsp||cumin — seeds|
|1||onion — finely diced|
|1||garlic — cloves, minced|
|500 g||free range lamb — minced|
|1 tsp||paprika — smoked|
|1/4 tsp||dried chilli flakes — red|
|400 g||tinned tomatoes — chopped|
|6||phyllo pastry — sheets|
|70 g||butter — melted|
|for the minted yoghurt:|
|1/2 cup||yoghurt — Greek|
|a handful of each, fresh mint and flat leaf parsley, finely chopped|
|sea salt — pinch|
In a large-based pan, toast the cumin seeds until fragrant. Grind in a pestle and mortar.
Heat the olive oil in the same pan and sauté the onion until softened. Add the garlic and cook for 2 minutes.
Add the mince and cook on a hight heat until nicely browned.
Season with salt, cumin, paprika and chilli. Stir to coat and then add the tomatoes.
Cover with a lid and simmer for about 25-30 minutes. Set aside to cool.
To make the pastry parcels, cut 32 squares each measuring 14cm and place under a damp tea towel.
Brush two phyllo pastry squares with melted butter and lay one on top of another to form a star shape.
Spoon a heaped tablespoon of lamb in the centre, gather the pastry ends and pinch together.
Brush with a little more butter and scatter with sesame seeds.
Bake for about 20-25 minutes at 180 C until golden and crisp.
To make the minted yoghurt, combine all the ingredients in a small ramekin.
Serve the pastries warm with the yoghurt on the side.