Spiced Lamb And Sweet Potato Triangles - cooking recipe

Ingredients

1 lb sweet potatoes, peeled and chopped
1 tbsp vegetable or olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 tbsp Moroccan spice mix
14 oz ground lamb
2 tbsp currants
3 tbsp chopped cilantro
12 sheets phyllo dough
1 tbsp sesame seeds
1/2 cup plain yogurt, to serve
None None Store-bought tabouli, to serve

Preparation

Preheat the oven to 425\u00b0F. Line a large baking pan with parchment paper.
Place sweet potato in a large microwave-safe bowl. Cover sweet potato with plastic wrap. Microwave on High (100%) for 5-6 mins or until tender. Let stand for 5 mins. Mash.
Meanwhile, heat oil in a large skillet on medium heat. Add onion; cook and stir for 4-5 mins or until softened slightly. Add garlic and spice mix; cook and stir for 1 min or until fragrant.
Increase heat to high. Add ground lamb; cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned.
Add lamb, currants and 2 tbsp of the cilantro to the sweet potato. Season with salt and pepper. Divide mixture into 12 portions.
For each a triangle, place a sheet of phyllo on a clean work surface. Spray with no stick cooking spray. Fold into thirds, lengthwise, to form a long thin rectangle.
Spoon a portion of lamb mixture onto one end of rectangle. Fold, shaping into a triangle. Place on prepared tray; spray with cooking spray. Sprinkle with sesame seeds.
Bake for 12-15 mins or until cooked and golden.
Whisk yogurt and remaining 1 tbsp cilantro in a small bowl. Serve triangles with yogurt mixture and tabouli.