Recipe: Spicy Lamb Mince Cigars

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
  1. Preheat the oven to 200°C

  2. Heat the oil in a non stick pan, fry the garlic, chilli and ginger for 1 minute

  3. Add the mince and brown over a high heat

  4. Add the sugar, lemon juice, lemon zest and fish sauce, allow to simmer for 5 minutes

  5. Stir in the peanuts, spring onions, coriander and mint leaves

  6. Cut the phyllo pastry into 13 cm x 9 cm sections

  7. Place one sheet on the table and brush the surface with melted butter

  8. Place a second sheet on top of the buttered sheet

  9. Place 30 ml of spicy mince at the one end of the pastry

  10. Fold the sides inwards and roll the cigar

  11. Place the cigars on a baking tray and bake for 10 minutes until golden brown

  12. Place the cigars on a wooden skewer and serve with sweet chilli sauce

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