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Moroccan lamb 'cigars'

Method

  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and fresh ginger until reasonably tender, regularly stirring.
  • Add the cinnamon, ground ginger, chilli paste and seasonings. Mix well and briefly cook to toast the spices.
  • Then add the mince with the stock and cook for about 20 mins until sealed and fairly dry, stirring and mashing with a wooden spoon as you do so. Set aside to cool a little.
  • When ready add the coriander, parsley and eggs. Stir until well combined.
  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Cut the pastry into large rectangle sheets and brush one with melted butter. Top with another sheet and brush with butter again. Then spoon some of the lamb mixture in the centre at the bottom, leaving an edge. Fold over the edges and neatly roll up. Repeat the process.
  • Place the ‘cigars’ in a baking tray, brush with more melted butter and cook in the oven for about 12-15 mins until golden.
  • Dust with icing sugar and cinnamon before serving.

Ingredients

  • olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tspn grated fresh ginger
  • 2 tspn ground cinnamon
  • ½ tspn ground ginger
  • 1 tspn chilli paste
  • sea salt & freshly ground pepper
  • 750 gm minced lamb
  • ¼ cup chicken stock
  • 3 tbsp roughly chopped fresh coriander
  • 3 tbsp roughly chopped fresh parsley
  • 4 large eggs
  • filo pastry sheets
  • melted butter
  • icing sugar
  • ground cinnamon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm