Step 1

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the lamb and cook, stirring, for 2 minutes or until brown all over. Transfer to a bowl.

Step 2

Heat 1 tablespoon of the remaining oil in the same pan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the mustard powder and coriander and cook, stirring, for 30 seconds or until fragrant.

Step 3

Add lamb, swede and flour and cook, stirring, for 2 minutes or until combined. Add stock and bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally, for 30 minutes.

Step 4

Stir in the potato and carrot and cook, stirring occasionally, for a further 15 minutes or until potato and carrot are tender. Season with salt and pepper. Set aside for 15 minutes to cool slightly.

Step 5

Preheat oven to 180°C. Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent filo drying out). Brush 1 sheet of filo with a little of the remaining oil. Top with another filo sheet and brush with a little more oil. Continue the layering process with remaining filo and oil. Spoon lamb mixture along the long edge closest to you, leaving a 6cm border on three sides. Fold in ends and roll up to enclose the filling. Brush with remaining oil and sprinkle with sesame seeds. Place on a baking tray. Bake in preheated oven for 15 minutes or until golden brown and heated through.

Step 6

Cut spiced lamb in filo into even slices and serve immediately.