By Avera

  • Servings 6

  • 3/4 lb lamb — lean ground 375gr

  • 1 onion — finely chopped

  • 2 garlic clove — finely chopped

  • 1 1/3 tbsp cumin

  • 1 tsp ginger

  • 1 tsp paprika

  • 3/4 tsp cinnamon

  • 1 pinch cayenne

  • 1 pinch saffron threads — soak in water

  • 2 tbsp chopped fresh parsley

  • 2 tbsp fresh coriander leaves — chopped

  • salt and freshly ground black pepper — to taste

  • 1 egg — lightly beaten

  • 4 slices filo

  • melted butter

  1. Combine all but the lamb and egg. the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, coriander, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked. Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked.

  2. Preheat the oven to 375°F-190°C. Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped teaspoon of filling at one end. Fold the corner in to make a triangle. Fold along the line as you would in folding a flat. Repeat with the remaining filo and filling. Place on a greased baking sheet and bake for about 15 minutes, until golden. Serve immediately, warm or at room temperature.

Nutritional Facts

Per Serving
182 Calories
11g Fat (65.3% calories from fat)
10g Protein
4g Carbohydrate
1g Dietary Fiber
63mg Cholesterol
100mg Sodium. Exchanges
1/2 Grain(Starch)
1 Lean Meat
1/2 Vegetable
1 1/2 Fat.

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