Heat olive oil in a large frying pan over medium heat.

Cook chopped onion and minced garlic until the onion softens.

Add ground lamb and spices (cumin, cinnamon, ginger, coriander).

Cook, stirring, until lamb is browned.

Stir in toasted slivered almonds, finely grated lemon zest, lemon juice, and half of the chopped fresh cilantro.

Let the lamb mixture cool and season to taste.

Preheat oven to 400°F (200°C).

Grease and line 2-3 baking trays.

Layer 3 sheets of filo dough together, brushing each layer with melted butter.

Cut the layered filo dough into 3 rectangles lengthwise.

Press a rounded tablespoon of lamb mixture into a log shape along one short end of each rectangle.

Roll the pastry over the filling, then fold in the sides, and roll up to make a cigar shape.

Repeat to make a total of 18 cigars.

Arrange the cigars, seam-side down, on the prepared baking trays.

Brush the cigars with the remaining melted butter.

Bake for 15 minutes, or until golden brown.

Meanwhile, combine plain yogurt and the remaining cilantro.

Serve the baked briwat cigars with yogurt and lemon wedges.