Moroccan Lamb Cigars

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Marion Grasby shows us how to avoid a menu meltdown with these foolproof canapes.

The ingredient of Moroccan Lamb Cigars

• 2 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 300g lean minced lamb
• 40g 1 4 cup currants finely chopped
• 1 teaspoon fennel seeds
• 1 teaspoon ground cumin
• 1 2 teaspoon ground cinnamon
• 1 4 cup finely chopped mint
• 1 lemon zest finely grated
• 50g butter melted
• 12 sheets fresh filo pastry see note
• 140g 1 2 cup tamar valley greek style yoghurt
• 1 lemon juiced
• 1 4 cup finely chopped mint

The Instruction of moroccan lamb cigars

• preheat oven to 180c line 2 large oven trays with baking paper to make mint yoghurt sauce combine all ingredients in a bowl season with salt and freshly ground black pepper cover and set aside makes 2 3 cup
• to make cigar filling heat oil in a frying pan over lowu2013medium heat add onion and garlic and cook stirring occasionally for 10 minutes or until soft and golden increase heat to medium and add lamb and currants cook breaking up lamb with a fork for 2 minutes or until lamb is just cooked stir in fennel seeds cumin and cinnamon cook for a further minute or until any juices have evaporated remove from heat and stir in mint and zest season and leave to cool for 20 minutes
• place 1 pastry sheet on a work surface and cover remaining sheets with a clean damp tea towel to prevent drying out see note lightly brush with butter then fold in half widthwise spoon 2 tablespoons lamb mixture along 1 long edge fold over 2cm of short edges then roll up tightly forming a cigar shape place on prepared tray repeat with remaining pastry and filling then brush all cigars with remaining butter
• bake for 12 minutes or until golden serve warm with mint yoghurt sauce

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