Keema samosas (lamb samosas) recipe
 Keema samosas are golden, crisp pastry parcels full of spiced lamb, fresh coriander and chilli. Irresistible. 2 tbsp vegetable oil, plus extra for deep-frying4 green cardamom pods100g/3½oz onion, finely chopped6 garlic cloves5cm/2in piece fresh root ginger1 tbsp tomato purée300g/10½oz lamb mince (preferably leg meat)1 tsp Kashmiri chilli powder (or mild paprika)3 tbsp dried fenugreek leaves (kasoori methi)½ tsp garam masala powder1 tbsp chopped coriander leaves1 bird’s-eye green chilli, finely chopped½ lemon, juice only3 tsp plain flour 270g pack filo pastry (7 sheets) saltchutney, to serve 2 tbsp vegetable oil, plus extra for deep-frying 4 green cardamom pods 100g/3½oz onion, finely chopped 6 garlic cloves 5cm/2in piece fresh root ginger 1 tbsp tomato purée 300g/10½oz lamb mince (preferably leg meat) 1 tsp Kashmiri chilli powder (or mild paprika) 3 tbsp dried fenugreek leaves (kasoori methi) ½ tsp garam masala powder 1 tbsp chopped coriander leaves 1 bird’s-eye green chilli, finely chopped ½ lemon, juice only 3 tsp plain flour 270g pack filo pastry (7 sheets) salt chutney, to serve Method Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide.Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas.Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide. Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas. Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Recipe tips Ask your butcher to mince a leg of lamb, alternatively use lamb mince from a supermarket.