1 T olive oil
1/2# ground lamb
1 med potato, peeled and chopped
1/2 c chopped onion
2-3 tsp curry powder
1/2 tsp salt
1/2 tsp dried thyme, crushed
1.5 cups chopped tomatoes
1/2 c snipped fresh parsley
1/4 c olive oil
1/4 tsp crushed thyme
1 tsp curry powder
10 sheets phylo, thawed
1 sliced green onion
Brown lamb, potatoes and onions together in olive oil. Add spices and tomatoes, cover and cook for 5 minutes. Stir in snipped parsley, set aside.
Combine 1/4 c olive oil, 1 tsp curry, and 1/4 tsp thyme. Take one phylo sheet, brush it with olive oil mixture, and lay another sheet over it, pressing together. Then cut this sheet lengthwise into 5 equal strips. Place one rounded tablespoon of the meat mixture at one end of the strip, and then fold the strip up like a flag, until when finished it is a triangle. Repeat with remaining phylo.
Arrange the resulting 25 triangles on a lightly oiled baking sheet. Brush tops with remaining oil mixture. Bake at 375 for 12 minutes until lightly browned. Garnish with green onion slices.
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