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Lamb And Cashew Bastela Recipe

Lamb and Cashew Bastela Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Lamb and Cashew Bastela in your home. Then, follow these steps below to serve Lamb and Cashew Bastela for your family or friends.

Ingredients: Lamb and Cashew Bastela

  • 2 tbsp olive oil
  • 100 grams butter
  • 6 spring onions
  • 4 garlic cloves, finely chopped
  • 20 grams fresh ginger, finely chopped
  • 1 ground cinnamon
  • 1 cup cashew nuts
  • 1 paprika
  • bunch fresh coriander
  • bunch fresh flat leaf parsley
  • 5 eggs, beaten
  • 6 filo pastry sheets
  • 400 grams lamb mince
  • 1 small onion, finely chopped

How to Make Lamb and Cashew Bastela

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Lamb and Cashew Bastela in your home by yourself.

    Step 1
  • 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
  • Step 2
  • 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
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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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