Currying flavour

Spice up your life with these recipes from Everything Is Indian

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LAMB CURRY SAUSAGE ROLLS

MAKES UP TO 24 ACTIVE TIME 25 MINS TOTAL TIME 1 HOUR

• 1 tbsp light olive oil

• 1 brown onion, finely chopped

• 3 garlic cloves, crushed

• 1 tsp ground cumin

• ½ tsp Fiji masala powder or garam masala

• ½ tsp smoked paprika

• ½ tsp chilli flakes

• 500g minced (ground) lamb

• ½ cup Japanese (panko) breadcrumbs

• 1 tsp salt

• 1 egg

• 2 puff pastry sheets, thawed if frozen

• 200g tasty cheese, grated (optional)

EGG WASH

• 2 tbsp milk

• 1 egg

SEASONING

• ½ tsp chilli flakes

• ½ tsp flaky sea salt

• ½ tsp cumin seeds

TO SERVE

• Your favourite sauce (there are no rules)

1 Heat the oil in a frying pan over medium heat, then add the onion and garlic and cook until the onion is lightly browned. Add all the powdered spices and chilli and cook for 30 secs. Transfer the mixture to a bowl and let it cool to room temperature.

2 Add the lamb, breadcrumbs, salt and egg to the bowl and massage with your hands or a spatula until you have a smooth uniform mixture.

3 Cut or shape four even rectangles from the puff pastry (if it's store-bought, just cut each sheet in half). Spoon a quarter of the lamb mixture along one side of a pastry rectangle, about 1cm from the edge. Scatter the cheese over the lamb mixture, if using. Roll up the pastry, starting from the lamb edge, to enclose the filling. Arrange so the seam (where the pastry edges overlap) sits underneath the sausage roll log. Repeat with remaining pastry and lamb mixture.