Melt butter and sliced garlic in a saucepan and skim froth from the surface.
Pour the clear yellow fat into a jug and discard the milky residue.
Preheat the oven to 180°C.
Roast lamb mince in a tray for 20 minutes until browned.
Reduce stock with star anise and cumin in a pan until a 50ml glaze forms.
Fry onion, chilli, and garlic in oil until softened.
Grease tart rings and cut filo into ten squares.
Brush four filo sheets with garlic butter and stack them at different angles.
Press the filo stack into a ring, line with parchment, and fill with baking beans.
Bake for 15 minutes until the base is cooked.
Cool the pastry shells with the weights still inside.
Dice cucumber into cubes and season with salt to extract moisture.
Combine lamb, glaze, onion mixture, mint, coriander, and cucumber.
Fill pastry shells with the lamb mixture, top with scrunched filo, and bake for 5 minutes.
Mix yoghurt, ras-el-hanout, oil, mint, garlic, and lemon juice for the dressing.
Serve the tarts with the yoghurt dressing.