Cannelloni filled with Goat, Chickpea & Raisin

Method

1. Heat half the amount of oil in a saucepan on medium heat. Add fennel, cumin & mustard seeds and cook for 3 to 4 mins until the seeds start to pop.
2. Next place garlic, garam masala, raisins, chickpeas and tomatoes to pan and cook for a further 5mins until the tomatoes have collapsed.
3. Add goat mince to the pan and cook for a further 5 to 8mins. Use a wooden spoon to help breakdown the mince.
4. Season with salt, pepper and set aside to cool.
5. Add parsley, bread crumbs, cheese and egg to goat mix. Mix well.
6. Take cannelloni tubes and fill with goat mix. In a baking dish, pour half of the tomato sauce over the base of the baking dish. Place cannelloni tubes, side by side.
7. Pour remaining tomato sauce over cannelloni. Sprinkle the remaining oil over sauce. Bake for in a moderate oven for 30 to 35mins. Test with a skewer to check if cooked.