Here’s another recipe from the Pampas Pastry Finger Food Recipe sheet. I can imagine a glass of bubbly in one hand and one of these in the other – a great way to start a party off I reckon.
Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder. This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast. Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.