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Moroccan Lamb Served in Crispy Wonton Cups

preparation time

15 mins

Cooking time

15 mins



Moroccan Lamb Served in Crispy Wonton Cups


24 wonton wrappers (available from Asian supermarkets)

Olive oil spray

3 tbsp olive oil

500g minced lamb

2 cloves garlic, crushed

1 bottle Beerenberg Taka Tala Sauce and Marinade

150g Greek yoghurt

Handful mint leaves

2 tbsp smoked paprika


Preheat the oven to 160°C. Lightly spray a 12 cup muffin tin with olive oil.

Line each muffin cup with a wonton sheet then place another one on top off-set to form a star. Push into the muffin moulds to form little cups. Lightly spray the wontons again.

Bake for 10 minutes or until crisp and golden. Once cooked, remove from oven and leave in tray for easy filling.

For the filling, heat the olive oil in a fry pan and add the lamb mince and garlic, breaking up with a wooden spoon.

Once the mince has browned, add the Taka Tala Sauce and Marinade and cook until reduced and sticky.

While the mince is still warm, fill the prepared wonton cups. Finish each cup with a small dollop of yoghurt, a pinch of smoked paprika and a fresh mint leaf.