Spicy Lamb Mince Cigars Cigars 30 ml sunflower oil 5 ml garlic (crushed) half red chilli (finely chopped) 15 ml ginger (freshly grated) 500 g lamb mince 160 ml treacle sugar juice of half a
Spicy Lamb Mince Cigars
Cigars
- 30 ml sunflower oil
- 5 ml garlic (crushed)
- half red chilli (finely chopped)
- 15 ml ginger (freshly grated)
- 500 g lamb mince
- 160 ml treacle sugar
- juice of half a lemon
- zest of half lemon
- 30 ml fish sauce
- 80 g salted peanuts (roughly chopped)
- 50 g salad onions (sliced)
- 20 g fresh coriander leaves (chopped)
- 10 g fresh mint leaves (chopped)
- 20 sheets phyllo pastry
- 20 g butter (melted)
Dipping Sauce
- Sweet chilli sauce
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Preheat the oven to 200°C
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Heat the oil in a non stick pan, fry the garlic, chilli and ginger for 1 minute
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Add the mince and brown over a high heat
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Add the sugar, lemon juice, lemon zest and fish sauce, allow to simmer for 5 minutes
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Stir in the peanuts, spring onions, coriander and mint leaves
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Cut the phyllo pastry into 13 cm x 9 cm sections
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Place one sheet on the table and brush the surface with melted butter
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Place a second sheet on top of the buttered sheet
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Place 30 ml of spicy mince at the one end of the pastry
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Fold the sides inwards and roll the cigar
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Place the cigars on a baking tray and bake for 10 minutes until golden brown
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Place the cigars on a wooden skewer and serve with sweet chilli sauce