Eggsquisite Giant Lamb Keema Roll

Instructions

1. Blitz the spring onions, fresh coriander, mint and green chilli in the food processor, set aside
2. Heat oil in a saucepan over medium heat, add the onion and sauté until soft but not browned.
3. Add ginger and garlic, bay leaves, chilli powder, ground cinnamon, turmeric and garam masala, cook for a further 2 minutes, add ground coriander and continue to cook for 2 minutes
4. Add the yogurt and sauté for another couple of minutes until the yogurt starts to separate 
5. Add the blitzed paste, turn the heat to a simmer and cook for another 10-15 minutes
6. Add the lamb and salt, mix well and continue to cook for a few more minutes 
7. Turn off the heat and leave to cool, add 1 beaten egg and mix into the mince
8. Pre-heat oven 180°C
9. On a large piece of parchment paper flatten out the sausage meat to make a rectangle of 25cm x 35cm
10. Lay 6 eggs evenly across the wider bottom section leaving about 2 inches from the bottom, roll up the parchment paper slowly, tucking in the closer end of the roll to start a roll and press rhythm lightly with both hands until you have a perfectly rolled log shape
11. Keep wrapped in the parchment paper and refrigerate for 30 minutes
12. On a large piece of parchment paper join the pastry sheets together to make a rectangle 35cm x 45cm
13. Place the roll in the middle section of the pastry
14. Cut 1” thick slices on diagonal from mince to the end of the pastry, brush the strips with beaten egg
15. Trim the ends off the pastry and then fold each strip of pastry alternatively over each other to give a twist effect
16. Brush the top with egg, sprinkle on the sesame seeds
17. Remove the roll with the parchment paper still underneath onto a wired oven rack with tray and poke holes in the bottom of the parchment paper so any excess oil can drip into the oven tray
18. Bake in the oven for 45 minutes until the pastry is cooked through and golden
19. Slice and enjoy hot with a drizzle of chilli sauce or your favourite chutney!