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Lamb biryani rolls

Name: Lamb biryani rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: /indian
Ingredients: 1/2 cup (100g) basmati rice (to give about 1 1/2 cups cooked rice); 2 eggs; 400g lamb mince; 1 teaspoon garam masala (Indian spice mix); 1/2 teaspoon ground turmeric; Pinch of ground cardamom; 1/2 onion, finely chopped; 2 teaspoons finely grated ginger; 3 sheets frozen puff pastry, thawed, halved; 2 teaspoons nigella seeds (optional); Mango chutney & salad leaves, to serve

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by Phoebe Wood

Oct 03, 2015

This spicy take on the classic sausage roll is sure to liven up the dinner table.

1/2 cup (100g) basmati rice (to give about 1 1/2 cups cooked rice)
2 eggs
400g lamb mince
1 teaspoon garam masala (Indian spice mix)
1/2 teaspoon ground turmeric
Pinch of ground cardamom
1/2 onion, finely chopped
2 teaspoons finely grated ginger
3 sheets frozen puff pastry, thawed, halved
2 teaspoons nigella seeds (optional)
Mango chutney & salad leaves, to serve

Method

1.

Preheat oven to 220°C. Line a baking tray with baking paper. Cook rice according to the packet instructions, then drain and refresh under cold water. Set aside.
2.

Lightly beat 1 egg in a bowl, then add lamb, spices, onion, ginger and cooled rice. Season and combine well. Lightly beat remaining egg in a separate bowl.
3.

Divide the lamb mixture among pastry sheets, forming a log along one short side. Brush the far edge of the pastry with beaten egg, then roll up to enclose. Place rolls, seam-side down, on the tray then brush with egg and scatter with nigella seeds, if using. Bake for 25-30 minutes until pastry is golden and cooked through. Serve with mango chutney and salad.