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Giant lamb keema roll
Serves 10-12 Starters and mains
Ingredients
- 1 red onion, quartered
- 3 fat garlic cloves
- 2–3 green chillies
- 400g minced lamb
- 2tsp tomato paste
- 1⁄2tsp ground turmeric
- 1tsp ground cumin
- 1⁄2tsp ground coriander
- 2tsp garam masala
- 1tsp salt
- 320g sheet ready-rolled puff pastry, defrosted if frozen
- 1 egg, beaten
- 1–2tsp cumin seeds
Method
Preheat the oven to 200C/ 180C F/Gas 6. Put the onion, garlic and chillies in a food processor and blitz until very finely chopped. Transfer to a large bowl, add the lamb, tomato paste, all the spices and the salt. Mix well with your hands, squeezing to bring the meat together.
Line a large baking tray with baking paper. Carefully unroll the puff pastry sheet on to the baking paper. Using your hands, shape the mixture into a long sausage, placing it just off-centre along the length of the pastry. Brush the edges with some beaten egg, then fold the pastry over the meat to fully enclose it. Use a fork to seal the edges together.
Brush the top of the pastry with the remaining beaten egg, sprinkle the cumin seeds over, then gently score at regular intervals using the tip of a sharp knife. Bake for 35–40 minutes until golden and cooked through, then cool completely on a wire rack. Slice to serve.
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