Moroccan Lamb and Vegetable Pastries

Ingredients

• • 1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips
  • 3 tablespoons (45 ml) olive oil
  • 2 carrots, peeled and finely julienned
  • 1 onion, finely chopped
  • 1/4 lb (115 g) button mushrooms, coarsely chopped
  • 1/4 tablespoons (1 ml) ground cumin
  • 1/4 tablespoons (1 ml) ground coriander
  • 1/4 ttablespoon (1 ml) ground allspice
  • 2 cups (500 ml) finely sliced cabbage
  • 3 tablespoons (45 ml) lemon juice
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • 1 egg, separated
  • 3 tablespoons (45 ml) water or milk
  • 2 pieces (200 g / 1/2 lb each) puff pastry dough

• Yogurt sauce

  • 1 cup (250 ml) plain yogurt, 10% m.f.
  • 3 tablespoons (45 ml) lemon juice
  • 1/4 tablespoon (1 ml) ground cumin
  • 1/4 tablespoon (1 ml) ground coriander
  • Salt and pepper