Lamb Biryani Rolls
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
Method
- Cook rice as normal then drain and refresh under cold water. Set aside.
- Lightly beat 1 egg in a bowl, then add lamb, spices, onion, ginger, and cooled rice.
- Season and combine well. Lightly beat the remaining egg in a separate bowl.
- 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, seamside down, on the tray then brush with egg and scatter with nigella seeds, if using.
- Bake for 2530 minutes until pastry is golden and cooked through. Serve with mango chutney and salad.