Moroccan Lamb and Vegetable Pastries | RICARDO

Ingredients

• 1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips
• 3 tablespoons (45 ml) olive oil
• 2 carrots, peeled and finely julienned
• 1 onion, finely chopped
• 1/4 lb (115 g) button mushrooms, coarsely chopped
• 1/4 tablespoons (1 ml) ground cumin
• 1/4 tablespoons (1 ml) ground coriander
• 1/4 ttablespoon (1 ml) ground allspice
• 2 cups (500 ml) finely sliced cabbage
• 3 tablespoons (45 ml) lemon juice
• 1/4 cup (60 ml) chopped flat-leaf parsley
• 1 egg, separated
• 3 tablespoons (45 ml) water or milk
• 2 pieces (200 g / 1/2 lb each) puff pastry dough
• 1 cup (250 ml) plain yogurt, 10% m.f.
• 1/4 tablespoon (1 ml) ground cumin
• 1/4 tablespoon (1 ml) ground coriander
• Salt and pepper