Spiced lamb tart with filo and yoghurt dressing

Filo pastry is shaped in mini chefs’ rings to make mini tarts packed with spicy lamb and herbs.

Equipment and preparation: you will need 2 x chefs’ rings.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge

Ingredients

For the spiced lamb tart with filo

  • 250g/9oz butter, plus extra for greasing
  • 2 garlic cloves, sliced
  • 300g/10½oz good-quality lamb mince
  • 200ml/7fl oz brown lamb stock
  • 2 star anise
  • 1 tbsp toasted cumin
  • dash olive oil
  • 1 onion, finely chopped
  • ½ red chilli, diced
  • 1 garlic clove, finely chopped
  • 1 packet filo pastry
  • ½ cucumber, seeds removed
  • salt and pepper
  • 12 mint leaves, shredded
  • 2 tbsp chopped coriander leaves

For the dressing

  • 100ml/3½fl oz Greek yoghurt
  • pinch ras-el-hanout spice mix
  • 20ml/¾fl oz olive oil
  • 8 mint leaves, shredded
  • 1 garlic clove, grated
  • ½ lemon, juice only

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