Easiest Way to Vegan Eating on a Dime Lamb and Cashew Bastela

Easiest Way to Vegan Eating on a Dime Lamb and Cashew Bastela Delicious, fresh and tasty.

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. Here is how you cook it.

Heat some of the olive oil in a large pan and add the onion garlic and ginger.

Heat half the oil in a paella pan or large frying pan.

Heat half the oil in a paella pan or large frying pan.

You can cook Lamb and Cashew Bastela using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lamb and Cashew Bastela

1. You need 2 tbsp of olive oil.

2. It’s 100 grams of butter.

3. You need 6 of spring onions.

4. It’s 4 of garlic cloves, finely chopped.

5. You need 20 grams of fresh ginger, finely chopped.

6. Prepare 1 of ground cinnamon.

7. Prepare 1 cup of cashew nuts.

8. It’s 1 of paprika.

9. You need bunch of fresh coriander.

10. Prepare bunch of fresh flat leaf parsley.

11. It’s 5 of eggs, beaten.

12. Prepare 6 of filo pastry sheets.

13. It’s 400 grams of lamb mince.

14. You need 1 of small onion, finely chopped.

Season the chicken with salt and paprika, and fry until starting to brown.

Add the king prawns and fry until pink.

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Lamb and Cashew Bastela instructions

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.

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.

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..

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..

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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