Spicy lamb samosas

Method

1. Heat the oil in a large, non-stick frying pan. Add in the onion, garlic, ginger and potato and cook for a couple of minutes.

2. Add the mince, cumin seeds and curry paste and cook very gently for 5-10 minutes until the potato is tender.

3. Add the lime juice and salt and freshly ground pepper, to taste, then leave to cool to room temperature.

4. Cut each sheet of filo pastry lengthways into four strips, roughly 10cm wide. Place a spoonful of the spiced mince mixture at the top of each strip then fold down the pastry to enclose the filling and make neat triangular parcels.

5. Brush each parcel with a little oil and cook in a large non-stick frying pan or over medium coals on a barbecue for 2 - 3 minutes on each side until the pastry is crisp and golden brown.

6. Wrap the triangles in greaseproof paper, tying with string if wished then pack into the picnic basket.

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Ingredients

main:

1 tbsp sunflower oil, plus a little extra
1 small onion, finely chopped
1 garlic clove, finely chopped
4cm piece fresh root ginger, finely chopped
1 small potato, finely diced
250g lean minced lamb
1 tsp Cumin seeds
2 tbsp hot curry paste
juice of 1/2 lime
salt and fresh ground black pepper
3 large sheets of Filo pastry

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