Author: Arun Kumar

Name: Moroccan Lamb, Mint & Currant Cigars
Total time: 50 min
Yield: 40
Ingredients: 2 tbsp extra virgin olive oil; 1 large onion (200g), chopped finely; 2cm piece fresh ginger (10g), grated finely; 3 cloves garlic, crushed; 2 tbsp ras el hanout; 500g lamb mince; 1 medium tomato (150g), chopped finely; ¼ cup (40g) dried currants; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped coriander; ¼ cup (40g) pine nuts, toasted; 20 sheets (440g) fillo pastry; 150g butter, melted; 1 tsp sumac; 1½ cups (420g) Greek yoghurt

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