METHOD: reheat the oven to 180C.

Line a baking sheet with baking paper.

Saute the onion in a little oil until soft. Add the garlic, curry powder and turmeric and stir for one minute.

Add the cooked lamb and allow to heat through. Add the chutney, lemon juice and season well. Add enough egg to just bind and allow to cool.

Brush one sheet of phyllo pastry with melted butter. Fold the sheet in half and cut it into 8cm-wide strips, then brush the strips.

Place a tablespoon of the lamb mixture at the base of each strip and fold up to form little triangles. Brush again with melted butter and place on the prepared baking sheet.

Repeat with the rest of the phyllo pastry and bake all the triangles together until crisp and golden.

Make the dip: Grate the cucumber, salt lightly and leave to stand in a sieve for 10 minutes.

Dry well, then mix with the Greek yoghurt and season to taste. Serve the lamb triangles with cucumber dip.

SERVES: Four

TIME: 40 minutes