750g lamb mince
10ml garlic, crushed
5ml ginger, crushed
5ml cumin
5ml coriander
10ml cinnamon
15ml barbecue spice
15ml olive oil
3 carrots, grated
65ml raisins
60ml fresh mint, chopped
100g flaked almonds
45ml butter
300g phyllo pastry
Preheat the oven to 200°C.
Fry the mince, garlic, ginger and spices in oil. Add the carrots, raisins, mint and most of the almonds, leaving a few for garnishing. Reduce the heat and simmer for 10 to 15 minutes. Allow to cool.
Melt the butter. Brush a loose-bottomed flan tin with the butter, then layer eight sheets of phyllo pastry at different angles, brushing each piece with butter. Allow the pastry to fall over the edge. Add the mince on top of the pastry base, then bring the pastry up at the…
