1 teaspoon olive oil
225g lamb mince
1/2 (400g) tin chopped tomatoes, drained
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon ground allspice
1 packet filo pastry
Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
Heat olive oil in frying pan over medium-high heat. Cook mince until it loses its pink colour and begins to brown. Drain fat from pan. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
Remove one filo sheet from packet and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the filo sheet widthways into two rectangles. Spread the first half-sheet with melted butter, place the 2nd half on top of it and spread again with butter. Place a generous teaspoon of the meat mixture near the narrow end of the pastry. Fold pastry over the top of the meat, fold in the sides of the pastry, and roll into a narrow tube shape. Repeat until all the meat has been rolled up.
Arrange parcels on prepared baking tray and bake in pre-heated oven until lightly browned (approx 25 minutes).