Directions

1. Heat the olive oil in a deep saucepan and sauté the onion until soft. Add the ginger and garlic and cook for a further minute before adding the lamb mince to brown. Once browned, add the grated carrot, spices and lemon zest and season with salt and pepper. Add the remaining filling ingredients and simmer for 20 minutes or until the sauce is reduced and thickened. Set aside to cool slightly.

2. Preheat the oven to 180°C and grease a 23cm x 5cm baking dish with olive oil. Brush the first phyllo pastry sheet with olive oil and lay it into the dish, allowing the ends to drape over the sides. Repeat with the remaining sheets, placing each one at an offset angle to the last. Gently press the base of the phyllo into the dish before scrunching the edges in to create a rim of pastry around the edge of the dish. Scatter over the sesame seeds.

3. Spoon in the lamb filling before beating together the yoghurt and eggs and pouring the custard over the top. Decorate the top with a few bay leaves if desired and bake for 45 minutes or until set. Leave to cool slightly before slicing and serving with chutney, sambals and yellow rice.