Recipe of Favorite Lamb and Cashew Bastela
Hi, I am Jessica. Today, I'm gonna show you how to make lamb and cashew bastela recipe. Never miss today's recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it's super satisfying.
Lamb and Cashew Bastela Recipe
Lamb and Cashew Bastela is one of the most popular of current trending meals on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look wonderful. Lamb and Cashew Bastela is something that I have loved my entire life.
Lamb and Cashew Bastela is one of the most well liked of current trending foods in the world. It's enjoyed by millions every day. It's simple, it is quick, it tastes delicious. Lamb and Cashew Bastela is something which I have loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have lamb and cashew bastela using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lamb and Cashew Bastela:
- Prepare 2 tbsp of olive oil.
- Take 100 grams of butter.
- Make ready 6 of spring onions.
- Get 4 of garlic cloves, finely chopped.
- Make ready 20 grams of fresh ginger, finely chopped.
- Take 1 of ground cinnamon.
- Make ready 1 cup of cashew nuts.
- Prepare 1 of paprika.
- Prepare bunch of fresh coriander.
- Make ready bunch of fresh flat leaf parsley.
- Make ready 5 of eggs, beaten.
- Prepare 6 of filo pastry sheets.
- Make ready 400 grams of lamb mince.
- Prepare 1 of small onion, finely chopped.
Steps to make Lamb and Cashew Bastela:
- Heat the oil and some of the butter in a frying pan and fry the onion garlic and ginger for a couple of minutes until the onion starts to soften.
- Roughly chop the spring onions (discard the white end) and the fresh herbs and set aside. Roughly chop the cashews and then add them to the pan. Fry for another minute or so.
- Add the lamb mince and most of the spring onions and fresh herbs. Cook for about five minutes, stirring frequently until the lamb is evenly browned. Season with the cinnamon and paprika and add salt and pepper to taste. Stir in the beaten eggs and cook until lightly scrambled. Stir in the rest of the herbs and spring onions and set aside the mixture to cool..
- Melt the remaining butter. And using a brush, use a little of it to grease the inside of a flan dish (or a cake tin if thats all you have). Separate the filo sheets and place one into the dish making sure that there is plenty draping over the side whilst still covering as much of the inside of the dish as possible. Brush over more of the melted butter to coat the sheet and then repeat with the remaining sheets, going round in a circle so that there are no gaps..
- After having brushed some more of the butter over the last sheet, spoon in the lamb and cashew filling and spread to the edges. Fold over the filo sheets and use the rest of the melted butter to brush the top with and bake for 30 minutes at 180°C or until the pastry is golden and crisp. When done, sprinkle with some extra cinnamon and paprika if desired, then remove from the dish and tuck in!.
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