Ingredients

1½ kg Australian lamb shoulder, ground
200 g Onion, finely chopped
200 ml Red wine
50 ml Oil
100 g Garlic, finely chopped
100 g Tomato paste
300 g Asparagus
500 g Mozzarella cheese, shredded
2 pc Bay leaves
5 g Rosemary
Filo sheets
600 ml Honey
240 ml Rice wine vinegar
350 ml Soy sauce
240 ml Tomato ketchup
2 pc Cinnamon
5 pc Star anise
3 tbsp Garlic
1 tsp Ground coriander
1 tbsp Coriander seeds
1 tsp Ginger
1 tsp Whole cloves
1 tbsp Whole black pepper corns
120 ml Cilantro
60 ml Lemon juice
100 ml Raspberry vinaigrette
400 g Nectarines
150 g Shallots
650 ml Olive oil
60 ml Sugar

Description

View Full Recipe