Lamb samosas with coriander and lime raita

Method

1. Preheat the oven to 220C/gas 7.

2. Heat the oil in a frying pan. Add the lamb, onion and ground spices.

3. Season with salt and pepper and cook, uncovered for about 10 minutes until the lamb is just cooked and the juices have evaporated.

4. Add the peas and cook for 1 minute. Take off the heat and add the chopped coriander and season with salt and pepper.

5. Lay out the filo pastry and cut into half lengthways and then into half widthways, so you have 4 rectangles from each whole sheet.

6. Cover all the filo pieces, except for one, with a damp tea towel (to prevent drying out).

7. Put the uncovered filo sheet lengthways in front of you and place a dessertspoon of lamb mixture at the end closest to you.

8. Roll the pastry from the end closest to you, once, then fold in both the long sides and roll over and over, away from you into a little parcel.

9. Brush the finishing edge with a little of the egg wash and repeat with the remaining pastry and meat.

10. These can be prepared, earlier in the day up to this point, as can the coriander and lime rayta.

11. Place the samosas on a baking tray and cook in the oven for 10-12 minutes until golden.

12. Meanwile, prepare the raita: mix all the ingredients in a bowl and season to taste.

13. To serve: dip the samosas into the rayta and eat!

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Ingredients

2 tbsp olive oil or sunflower oil
300g minced lamb
100g onion, chopped
1 tsp ground cumin
1 tsp ground coriander
100g peas
1 tbsp chopped coriander
5 sheets Filo pastry, measuring 24x50cm
1 egg, beaten for the egg wash

For the raita (makes 250ml)

200ml natural yogurt
2-3 tbsp chopped coriander, leaves and stalks
1 large or 2 small Spring onions, chopped
1/2 lime, juice only
salt and pepper, to taste

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