Moroccan Lamb Parcels

Moroccan Lamb Parcels are a delightful dish where spiced lamb is wrapped in pastry or phyllo dough, offering a flavorful and aromatic treat. Perfect for appetizers, mains, or special occasions, these parcels are packed with warm Moroccan spices and tender lamb. Here’s a simple recipe:

Ingredients (Makes 6 parcels):

For the Lamb Filling:

• 1 lb (500g) lamb mince or finely chopped lamb
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 cup dried apricots (chopped)
• 2 tbsp raisins or sultanas
• 2 tbsp slivered almonds (toasted, optional)
• 1 tbsp honey
• 1 tbsp fresh parsley or cilantro (chopped)
• Salt and pepper (to taste)

For the Parcels:

• 6 sheets phyllo pastry or puff pastry
• 3 tbsp butter (melted, for brushing) or an egg wash (1 egg whisked with a splash of water)
• Sesame seeds or nigella seeds (for garnish, optional)

Instructions:

1. Prepare the Lamb Filling:

1. Heat olive oil in a skillet over medium heat. Add the onion and sauté until soft and golden (5-7 minutes).
2. Add garlic, cumin, coriander, cinnamon, paprika, ginger, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Add the lamb mince and cook until browned, breaking up any lumps with a spoon.
4. Stir in the dried apricots, raisins, almonds (if using), honey, and salt and pepper. Simmer for 5 minutes, allowing the flavors to meld. Remove from heat and stir in fresh parsley or cilantro. Let the filling cool slightly.

2. Prepare the Pastry:

1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. If using phyllo pastry, work with one sheet at a time, keeping the others covered with a damp towel to prevent drying out.
3. Lay a phyllo sheet flat and brush lightly with melted butter. Fold it in half to form a rectangle.

3. Assemble the Parcels:

1. Place a spoonful of the lamb filling in the center of the pastry rectangle.
2. Fold the edges over the filling to form a neat parcel (or roll it into a triangle or square, depending on your preferred shape).
3. Place the parcel seam-side down on the prepared baking tray. Repeat with the remaining pastry and filling.

4. Bake the Parcels:

1. Brush the tops of the parcels with more melted butter or egg wash.
2. Sprinkle with sesame or nigella seeds for garnish, if desired.
3. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

5. Serve:

• Serve warm with a side of yogurt sauce, salad, or harissa for dipping.

Tips:

• Make Ahead: Assemble the parcels and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Vegetarian Version: Substitute the lamb with a mix of spiced chickpeas, lentils, or roasted vegetables.
• Presentation: Shape the parcels into triangles or cigar shapes for a fun variation.