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1
In a large skillet, heat the canola oil.
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2
Add the lamb and cook over high heat, stirring occasionally, until no trace of pink remains, about 7 minutes.
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3
Using a slotted spoon, transfer the meat to a plate.
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4
Add the onion and garlic to the skillet and cook, stirring, until softened but not browned, 2 to 3 minutes.
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5
Return the meat to the skillet and add the curry powder.
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6
Cook, stirring, until fragrant, about 2 minutes.
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7
Add the coconut milk and chicken broth and bring to a boil.
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8
Add the sweet potato, tomatoes, star anise, bay leaf, the 1 teaspoon of habanero sauce and a generous pinch each of salt, pepper and sugar.
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9
Simmer over moderately low heat until the sweet potato is tender and the liquid is absorbed, about 20 minutes.
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10
Transfer the filling to a bowl and let cool.
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11
Discard the star anise and bay leaf.
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12
Stir in the feta.
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13
Lightly brush both sides of 1 yufka triangle with water.
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14
Set it on a work surface with the pointed end away from you.
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15
Keep the remaining pastry covered with plastic wrap.
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16
Spread 1 tablespoon of the filling along the bottom edge of the triangle.
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17
Roll the pastry up from the bottom, folding in the sides as you go.
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18
Transfer to a platter, seam side down.
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19
Repeat with the remaining yufka and filling.
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20
Heat 2 inches of vegetable oil in a large deep skillet.
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21
Fry the cigars in batches, 6 at a time, turning, until golden and crisp, about 3 minutes.
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22
Drain on a rack set over a baking sheet.
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23
Serve immediately with habanero sauce.
