Step 1

Preheat oven to 220°C. Line a baking tray with baking paper. Cook rice according to the packet instructions, then drain and refresh under cold water. Set aside.

Step 2

Lightly beat 1 egg in a bowl, then add lamb, spices, onion, ginger and cooled rice. Season and combine well. Lightly beat remaining egg in a separate bowl.

Step 3

Divide the lamb mixture among pastry sheets, forming a log along one short side. Brush the far edge of the pastry with beaten egg, then roll up to enclose. Place rolls, seam-side down, on the tray then brush with egg and scatter with nigella seeds, if using. Bake for 25-30 minutes until pastry is golden and cooked through. Serve with mango chutney and salad.