Beef and Lamb Northern Ireland
Beef and Lamb Northern Ireland
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Lamb & Pomegranate Tarts

Lamb & Pomegranate Tarts preparation time
Prep: 10 minutes
Lamb & Pomegranate Tarts cook time
Cook: 20 minutes
Lamb & Pomegranate Tarts preparation time Serves: 12
Lamb & Pomegranate Tarts preparation time Cook Using: 

Method

  • Heat the olive oil in a frying pan over medium heat.
  • Add the onion and cook for 2–3 minutes.
  • Stir in the garlic, then add the lamb mince and cook until browned.
  • Add cumin, coriander, smoked paprika and cinnamon.
  • Season with salt and pepper.
  • Stir in tomato purée and lemon juice and cook for 2–3 more minutes.
  • Remove from the heat.
  • Preheat the oven to 200°C(fan 180°C)/Gas mark 6.

For the Tarts

  • Cut the puff pastry sheet into 12 squares and press each square into a mini muffin tin or tartlet tray.
  • Spoon the spiced lamb mixture into each pastry cup. Brush the pastry edges with beaten egg.
  • Bake for 15–18 minutes until the pastry is golden and crisp.
  • Top each tartlet with a small spoonful of yoghurt and a scatter of pomegranate seeds. Drizzle lightly with honey and scatter with coriander.
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Ingredients

For the Lamb Filling

  • 400 g Northern Ireland Farm Quality Assured lamb mince
  • 1 tbsp Olive oil
  • 1 Small onion finely chopped
  • 1 Garlic clove minced
  • 1 tsp Ground cumin
  • 1 tsp ground coriander
  • ½ tsp Smoked paprika
  • ½ tsp Cinnamon
  • Sea salt
  • Freshly ground black pepper
  • 1 tbsp Tomato puree
  • 1 tbsp Lemon juice

For the Tarts

  • 1 Sheet Ready-rolled puff pastry
  • 1 Egg Beaten (for brushing)

To Finish

  • 4 tbsp Natural yoghurt
  • 4 tbsps Pomegranate seeds
  • 1 tsp Runny honey
  • A small handful of fresh coriander finely chopped
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