Mediterranean Ground Lamb Phyllo Cups

• 4 sheets phyllo dough
• 1 tbsp olive oil
• 12 oz ground lamb
• 1 small onion, grated
• 2 cloves garlic, crushed
• 1 tbsp Moroccan seasoning
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp granulated beef bouillon
• 1/4 cup currants
• 1/4 cup chopped cilantro
• 2 tbsp pine nuts, toasted
• None None Plain yogurt, to serve
• None None Mint leaves, to serve

1. Preheat the oven to 300u0b0F. Lightly grease a 6-cup jumbo muffin pan or six 1-cup individual baking dishes with oil.
2. Stack phyllo dough, spraying each sheet lightly with no stick cooking spray. Cut into 6 squares. Gently press each square into a muffin cup. Bake 5-10 mins, until crisp and golden.
3. Meanwhile, heat oil in a large skillet on high heat. Add ground lamb, onion, garlic, spice, herbs and beef bouillon. Brown 8-10 mins, breaking up lumps with a spoon as it cooks. Continue to cook 4-5 mins, until mixture is dry. Remove from heat.
4. Stir in currants, chopped cilantro and pine nuts. Spoon into phyllo cups. Top with yogurt and mint leaves to serve.

phyllo, olive oil, ground lamb, onion, garlic, seasoning, oregano, ground coriander, beef bouillon, currants, cilantro, nuts, yogurt, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/22348 (may not work)