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Rick Stein Nigella Lawson Peter Evans Iron Chef

Lamb and spinach curry parcel

Lamb and spinach curry parcel
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Lamb and spinach curry parcel

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500g diced lamb
  • 75g korma curry paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 400g can chopped tomatoes
  • 250g frozen spinach, thawed, drained
  • 12 sheets filo pastry
  • 100g butter, melted
  • Tzatziki, to serve (see tip)
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Method

  1. Heat oil in a saucepan on medium. Pan-fry onion and garlic for 3 minutes. Brown lamb in batches. Mix in paste and spices and cook for 2 minutes. Stir in tomato and ¼ cup water. Simmer for 1 hour, uncovered, until lamb is tender. Stir in spinach. Cool.
  2. Preheat oven to 180°C or 160°C fan.
  3. Lay a pastry sheet flat. Brush with butter and fold in half lengthways. Place 2 teaspoons of curry in centre of short end. Brush edges with butter. Fold in edges and roll. Place on a baking paper-lined tray. Brush with butter. Repeat with remaining ingredients.
  4. Bake for 20 minutes, until golden. Serve with tzatziki.
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