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15 ml oil
1 onion, chopped
2 cloves garlic, crushed
3 cm piece ginger, grated
15 ml garam Masala
5 ml cumin
5 ml ground coriander
5 ml sugar
2 ml chilli flakes
3 ml turmeric
2 ml chilli powder
500 g lean beef or lamb mince
Salt & freshly ground black pepper to taste
125 ml baby peas, cooked
30 ml coriander, chopped
60 ml butter, melted
4 sheets phyllo pastry, cut into 10 cm squares
LANCEWOOD® Double Cream Plain Yoghurt, chutney and coriander leaves.
Preheat the oven to 180°C and spray a 12-cavity muffin pan with non-stick spray.
Heat the oil and fry the onion until soft and golden. Add the garlic and ginger and fry for 1 minute.
Add the garam masala, cumin, ground coriander, sugar, chilli flakes, turmeric and chilli powder and fry for another minute.
Add the mince and brown. Add the seasoning, peas and coriander. Set aside.
Brush each phyllo square with butter. Place 3 squares on top of each other so that the corners don’t align.
Push into the cavities of the prepared muffin pan and bake for 8 – 10 minutes until golden.
Remove from the pan and place on a wire rack to cool.
Heat the mince and fill each phyllo cup. Top with yoghurt and a dollop of chutney.
Finish with a sprig of coriander.
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