- 2 t olive oil, plus extra
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 2 T ground coriander
- 1 T ground cumin
- 1 t paprika
- 500 g extra lean mince
- sea salt and freshly ground black pepper
- 4 t tomato paste
- 1 x 400 g can of tomatoes
- 250 ml liquid chicken stock
- For the egg roll
- 35 g flour
- 250 ml milk
- 6 extra large free-range eggs
- 4 T cream, optional
- 4 pinch of salt
- 4 T fresh coriander, torn from stems
- microherbs, to garnish (optional)
Heat the oil in a large saucepan and sauté the onion and garlic for 3 minutes until soft.
Add the spices and mince and cook until browned, then season to taste.
Stir in the tomato paste, tomatoes and stock and bring the mixture to the boil. Simmer for 30 minutes until the mince is cooked and the sauce thickened.
To make the egg roll, preheat the oven to 180°C. Line two 36 cm x 24 cm x 5.5 cm baking trays with greased baking paper, making sure that it overlaps on the shorter sides.
In a large jug, whisk the flour and milk together. Add the eggs and cream to the flour-and-milk mixture and mix.
Season to taste, add the coriander and pour equal amounts of the mixture into the prepared trays.
Bake for 5 to 7 minutes until set. Remove the egg roll from the oven and invert onto a clingfilm sheet placed on a work surface. Neatly peel off the baking paper and discard.
Spread the mince mixture on the eggrolls then roll tightly using the clingfilm for support. Remove the clingfilm, transfer to a serving platter, cut into slices and serve.