Keema Samosas (Spiced Lamb Samosas)

Method

1. 1

   Mix the flour and half a teaspoon of salt, rub in the 4 tablespoons of oil, then add the water and knead into a firm dough. Cover and rest for 30 minutes.

   30 min
2. 2

   Heat 1 tablespoon of oil in a frying pan over a medium heat. Cook the onion for 6 minutes until soft. Add the garlic and ginger for 1 minute.

   6 min
3. 3

   Turn up the heat, add the lamb and brown it for 6 minutes, breaking it up well. Stir in the cumin, coriander, garam masala, turmeric, chilli powder and 1 teaspoon of salt.

   6 min
4. 4

   Add the peas and cook for 3 minutes until the mixture is dry, with no liquid left. Stir in the coriander and lemon juice and cool completely. Hot filling will split the pastry.

5. 5

   Divide the dough into 8 balls. Roll each into a thin 18 cm circle and cut in half. Brush the straight edge with water, fold into a cone, fill with a heaped tablespoon of mince and pinch the top closed firmly.

6. 6

   To fry, heat the oil to 170C in a deep, heavy pan and fry 4 or 5 samosas at a time for 5 to 6 minutes, turning, until golden. Drain on kitchen paper. To bake instead, brush with oil and bake at 200°C (180°C fan) for 25 minutes, turning once.

   5 min 30 s
7. 7

   Serve hot with mint and coriander chutney. Let them cool for a few minutes before biting, the filling is hot.