Lamb and spinach curry parcel



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1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
500g diced lamb
75g korma curry paste
2 teaspoons garam masala
1 teaspoon turmeric
400g can chopped tomatoes
250g frozen spinach, thawed, drained
12 sheets filo pastry
100g butter, melted
tzatziki, to serve (see tip)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oil in a saucepan on medium. Pan-fry onion and garlic for 3 minutes. Brown lamb in batches. Mix in paste and spices and cook for 2 minutes. Stir in tomato and ¼ cup water. Simmer for 1 hour, uncovered, until lamb is tender. Stir in spinach. Cool.

2. Preheat oven to 180°C or 160°C fan.

3. Lay a pastry sheet flat. Brush with butter and fold in half lengthways. Place 2 teaspoons of curry in centre of short end. Brush edges with butter. Fold in edges and roll. Place on a baking paper-lined tray. Brush with butter. Repeat with remaining ingredients.

4. Bake for 20 minutes, until golden. Serve with tzatziki.