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6–8
Medium
Published 2012
Flavoured with mint, ginger and cumin these rolls are far more interesting than sausage rolls and are perfect for a dinner party canapé or as part of a lunch. They can be made in advance and kept warm or reheated. Serve with a bowl of whole milk yogurt for dipping.
In a large bowl, mix together the lamb, garlic and ginger. Stir in the cumin and chilli powder and season with salt. Heat some olive oil in a large frying pan and add the lamb mixture. Fry the meat over a high heat, using a wooden spoon to continuously stir the meat until it has separated, browned and any liquid has evaporated. Transfer the lamb to a bowl and leave until completely cold.
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