Ingredients

pastry:

• plain flour (300g) - plus extra for rolling.
• 2 tsp of black onion seeds
• 1 tsp of turmeric
• 1 tsp of salt
• 3 tbsp of melted butter
• 10 tbsp of warm water

filling:

• lamb mince (200g)
• 1 tsp of garam masala
• 1 tsp of medium/hot curry powder
• 1 small onion
• 2 cloves of garlic
• a thumb-sized knob of ginger
• 1 red chilli
• 1 tsp of tomato puree
• handful of frozen peas, thawed
• 1 lemon, zested
• handful of fresh mint
• handful of fresh coriander
  
  

Recipe

preheat an oven to 200°C.
mix flour, onion seeds, turmeric and salt in a bowl.
add the melted butter and warm water slowly until it forms a ball. If too dry add more warm water.
knead for 5-8 minutes until the pastry is smooth and has come together, then cling film.
put in fridge for about an hour.
fry the lamb in a dry hot pan with spices for one minute.
dice onion and chilli and grate both the garlic and ginger into the pan, frying for another two of minutes.
squeeze in the tomato puree and fry for 5 minutes until onions and meat are cooked.
put the peas, seasoning, chopped mint and coriander into the mix with a squeeze of lemon.
place pastry onto a floured surface, roll into a sausage shape and cut into 6 equal pieces.
roll each piece into a ball and roll into a circle- the pastry should be rolled out as thin as possible.
cut the circle into half, brush the edges of the semi circle with water and fill one side of the semi circle with a ball of the mixture.
fold over the pastry so that it forms a triangle shape and press edges to seal.
dab the samosas with water and put on a non-stick baking tray.
bake in oven for 10-12 minutes until golden brown and crisp.

makes 16