Preheat oven to 180°C fan forced.

Heat olive oil in a pan and sauté onion, leek, and 2 crushed garlic cloves until softened.

Add cinnamon, allspice, sambal oelek, salt, and pepper; cook until spices are toasted.

Add ground lamb and cook, mashing to break it up, until browned.

Add diced tomatoes and 1 cup stock, sultanas, and pine nuts; cook until thick and fragrant, adding more tomatoes and/or stock if needed; set aside to cool.

Mix in 2-3 tablespoons of coriander.

Cut large rounds from puff pastry sheets.

Mix egg and milk for egg wash; brush pastry edges.

Place lamb mixture on one side of each round, being careful not to overfill.

Fold over pastry, press down and crimp edges with a fork.

Brush pastries with egg wash.

Place pastries on oiled baking trays and cook until golden brown (about 20 minutes).

Combine remaining garlic with yogurt, lemon juice, and coriander.

Serve Bridies with the yogurt sauce on the side.