Lamb samosas
Ingredients
sunflower oil, for deep frying, plus extra to brown the meat
500g/1lb 2oz lamb mince
½ tsp cumin seeds
1 clove garlic, crushed
½ red chilli, finely chopped
thumb-sized piece root ginger, finely chopped
½ tsp turmeric
½ tsp ground coriander
½ tsp garam masala
small handful of fresh coriander, finely chopped
1 onion, finely chopped
3 sheets filo pastry, sliced in half lengthways
Preparation method
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Heat the oil in a frying pan and add the mince. Brown the meat thoroughly before adding the cumin, garlic, chilli, ginger, turmeric, ground coriander and garam masala. Mix well.
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Stir through the fresh coriander and chopped onion and remove from the heat.
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Heat the oil for deep frying in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in sizzles gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Lay a sheet of filo pastry out on a work surface and pile a small amount of the mixture in one corner. Roll the filo around the mixture and keep folding on all sides until you have a perfectly sealed triangle. Repeat with the remaining mixture and sheets of filo.
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Carefully place the filled triangles into the oil and fry for a few minutes until golden brown. Remove with a slotted spoon and drain on kitchen towel. Leave to cool slightly before serving.
