Wednesday, 8 July 2009

Recipe - Curried Lamb Filo Parcels served with Broad Bean and Yoghurt Couscous


Back from holiday and I finally got to use my Magimix for the first time. This recipe, minus the couscous bit, was stolen from the recipe book that came with the Magimix. Needless to say, I freestyled the recipe to suit me.

If you don't have a food processor or just can't be bothered with all the kerfuffle, just use some lamb mince and mash the banana by hand etc.

The broad bean and yoghurt couscous is an idea that I borrowed from Lido Bristol, a most excellent restaurant that I visited during my time off. I didn't take any pictures during my visit, but I might end up posting a quick review anyways.

Time for the recipe

Ingredients (makes 4 parcels so will serve 2 - 4)
Lamb Filo Parcels
300g diced lamb leg
2 - 4 tsp curry powder
1 tsp paprika
1 tsp ground cumin
1 banana, sliced
1 egg + 1 egg yolk
2 garlic cloves, peeled
Salt
Pepper
Olive oil
4 sheets of filo pastry

Couscous
Couscous
Vegetable stock
1 can of Broad Beans
Low fat yoghurt

Method
Lamb Filo Parcels
Put the lamb, curry powder, paprika and cumin in a freezer bag and make sure to mix well. Pop the bag into the fridge for at least 2 hours, preferably over night.

Once marinated enough, remove the bag from the fridge and let it come to room temperature.

Pre-heat the oven to 180c.

Put the lamb and the garlic in the large bowl of your food processor and blend with the metal blade for 45 seconds. Add the banana and pulse 2 to 3 times and then add the egg. Season with salt and pepper and blend for 20 seconds.

Heat some olive oil in a frying pan. Fry the lamb mixture for about 5 minutes, stirring now and then. Check the seasoning as you fry.

Once fried, allow it to cool a bit.

Divide up the lamb mixture into four equal parts. Spoon one part onto the centre of a filo sheet, fold together to form a small parcel. Repeat with the rest of the sheets.

Put the parcels on a baking tray that has been lined with baking parchment. Brush the parcels with beaten egg yolk and pop them in the oven for about 15 minutes.

Couscous
Prepare the couscous as per the instructions on the packaging, replacing water with vegetable stock.

Once prepared, heat the broad beans as per the instructions on the can and drain.

Mix in the beans and add tablespoons of yoghurt until the couscous has a nice and saturated feel to it. Just make sure not to drown it in yoghurt.

Enjoy!

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