Heat a tablespoon of odourless oil (such as vegetable or sunflower) in a large frying pan on low-medium heat. Add the finely chopped onions and pepper, and sautee for 5 minutes.
Add the garlic and spring onion, alongside the spices: turmeric, ground coriander, cumin, dried herbs, allspice and ground ginger. Stir for a minute. The pan will look quite dry but don't add more oil, as the mince will release enough moisture later.
Add the lamb mince and stir to break it up. Increase the heat and cook the lamb, stirring, for 5 minutes, until browned. Then reduce the heat to a minimum and carry on cooking for another 10-15 minutes, until the lamb is nice and tender.
Once cooked, drain any excess fat and leave the filling to cool down slightly.
Lightly beat an egg yolk in a small bowl.
Unroll your filo pastry. Take two sheets of pastry laid on top of each other and brush the edge with some egg yolk.
Spoon 3 generous tbsps of the lamb filling onto the lower part of the pastry sheet, then fold the two sides of the pastry on top of the filling. Roll the filling up into a thick cigar (see photos above for clear instructions on how to roll). Brush the edge with more egg yolk if needed to seal the pastry. Repeat with the rest of the filo pastry sheets, working with two sheets at a time.
Heat the oil in a frying pan. You may need more or less oil depending on the diameter of the pan. We use a smaller frying pan and fry the sambousek rolls in batches of three. You should have enough oil in the pan to cover the rolls midway up.
Make sure the oil is hot (180-190°C) before carefully lowering the rolls into the pan for approx 2 minutes on each side, or until brown and crispy.
Take the rolls out of the pan onto a plate lined with a couple of layers of kitchen paper towel to absorb excess oil.
Serve the lamb rolls with our coriander mayo and a fresh green salad!