Thursday, March 21, 2013

Moroccan Lamb Cigars

Let me tell you what I'm doing right now.....

Mr B and I arrived home from work 2 hours ago and my first thought was 'hooray we are home early and it's a lovely night. Maybe we can sit outside under the pergola with a Baileys and just relax together.'

Fast forward to now and I'm hiding up in our bedroom with the laptop trying not to make any noise while Mr B sits in the lounge room at the other end of the house snoring his head off.

Isn't married life wonderful?!

That is what happens when you 'just sit down for a minute' apparently! But that's ok because in roughly half an hour I will get bored and start loudly closing drawers, doors and anything else that makes noise until he wakes I know that doesn't sound like I'm going to win any wife of the year awards but honestly, it's for his own good! He won't sleep tonight if he naps too long this afternoon and then he will be REALLY tired and cranky I want my Baileys.....

Anyway....y>ou may remember a little while ago I told you about our Moroccan Feast which involved Vegetarian Cigars with Harissa Yoghurt, Spicy Red Cous Cous and Carrots with Minted Fetta? Well seeing as it was such a hit, I thought I would make it again, but this time with Lamb Cigars for Mr B and some salad instead of the cous cous to lighten it up a little.

Moroccan Lamb Cigars with Harissa Yoghurt

1 onion, finely diced
1 tbspn olive oil
1.5 tspn crushed garlic
500g lamb mince
1 tspn cumin
1 tspn cinnamon
1 tspn ginger
1 tspn finely grated lemon rind
1 tbspn lemon juice
10 sheets fillo pastry
1 tbspn butter (melted)
200g greek yoghurt
1 tspn harissa paste
1 tspn lemon juice

In a large frying pan over medium heat, add 1 tbspn olive oil. onion and garlic. Cook for 2-3 mins or until onion softens.

Add the lamb, cumin, cinnamon and ginger. Cook, sitrring frequently, until mince is browned.

Stir in the lemon rind and juice and season to taste. Remove from the heat and allow to cool. 

To put the cigars together, take two sheets of fillo and place them on your work bench with one of the long edges facing you. Cut the fillo vertically into 3 sections. Place 1 heaped tbspn of the lamb mixture along the short end of each rectangle. Roll the pastry over the filling and then fold in the sides and continue to roll up to form a cigar shape. Place cigars seam side down on a baking tray. Repeat to make a total of 15-18 cigars.

Brush the cigars with melted butter and bake at 180C for 20 mins or until lightly browned.

To make the Harissa Yoghurt simply combine the yoghurt, harissa paste and lemon juice in a bowl. Serve drizzled over the cigars or on the side for dipping.


Mrs B xx

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