Moroccan spiced lamb samosas with a mint yogurt dip

Method

1. Heat the olive oil in a heavy-based frying pan. Add in the onion, garlic, cumin, cinnamon and chilli and fry, stirring, until softened.

2. Add in the lamb mince and green chilli, mixing well. Fry until the mince is cooked through, spooning off any excess fat or liquid.

3. Add in the orange zest, apricots and fresh coriander and cook for a further 2 minutes. Season with salt and freshly ground pepper and set aside to cool.

4. To make the mint yogurt dip, add the chopped mint to the yoghurt, stir and allow to stand for at least 20 minutes.

5. Preheat the oven to 180°C/gas 4.

6. Take 3 sheets of filo pastry and brush each sheet with the melted butter. Place the 3 sheets on top of each other and cut in half lengthways.

7. Spoon a generous amount of the mixture at the end of a filo pastry strip. Fold the pastry over the mixture, forming a triangular shape. Continue to fold this triangular shape until you reach the end of the pastry.

8. Repeat this process with the remaining filo sheets and lamb mixture, making 6 samosas in all.

9. Brush the samosas with melted butter and place on a greased baking sheet.

10. Bake for 8-10 minutes until golden brown.

11. Serve the freshly baked samosas with the mint yogurt dip and pitta breads.

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Ingredients

Olive oil, for shallow-frying
1 red onion, finely chopped
2 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp Chilli powder
400g minced lamb
1/2 green chilli, finely sliced
grated zest of 1 orange
8 Dried apricots, finely chopped
handful of fresh coriander, finely chopped
salt and fresh ground black pepper
12 sheets filo pastry
75g Butter, melted
pitta breads, to serve

For the mint yogurt dip:

6 tbsp natural yogurt
handful of fresh mint, finely chopped

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