Lamb curry filo parcels recipe with National Lamb Day

This recipe, submitted by Kylie R. is in celebration of National Lamb Day, proudly sponsored by Rabobank.

Join Coast and Rabobank in supporting NZ Farmers by adding lamb to your shopping list and trying this delicious recipe.

Lamb curry filo parcels 

Ingredients:

• 500 grams New Zealand lamb mince
• 2 potatoes
• 1 white onion, diced
• 4 cloves minced garlic
• 1 TSP ground cumin
• 1 TSP ground coriander 
• 1 TSP ground turmeric
• 1/2 TSP fennel seeds
• 5 good cracks of pepper
• 2 TSP chicken stock powder
• 2 TSP honey
• 1 packet of filo pastry
• 100 grams melted butter or olive oil 
• Greek yoghurt, to serve

Method:

• Cube potatoes, add to salted boiling water and cook until potatoes can be easily pierced with a fork. Drain.
• In a large frying pan, brown the mince and onion (around 5 minutes) add the spices and garlic, cook for 1 minute.
• To the lamb mixture, add the chicken stock and honey, stir to combine and remove from the heat.
• Lightly mash the potatoes, keeping some chunks and add to the lamb mix.
• Melt the butter.
• Open the filo pastry (keep covered with a damp tea towel in between use). Brush a single layer with butter and fold in half lengthways.
• Put approximately two tablespoons of filling in one corner and fold diagonally to form a triangle. Keep folding over until you have created a parcel.
• Repeat until all mixture and pastry has been used.
• Place on oven tray, brush tops of parcels with butter or oil and sprinkle sesame seeds over the top.
• Bake at 180°c for around 20 minutes or until golden brown.
• Serve with Greek yoghurt and sides of your choice.
•  Enjoy!

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