Keema lamb samosas with coriander chutney

Step 1

In a small bowl, soak the onion base from the samosa kit with 100ml water for 5 minutes. Set a large frying pan over a medium heat and fry the soaked onion in the oil for 3-4 minutes

Step 2

In the same bowl, mix the kit’s spice mix with 50ml water to make a paste. Add to the onion and fry for another 3 minutes, then add the lamb and raise the heat to high. Fry, stirring regularly, for 5-6 minutes. Add the peas and fry for 3-4 minutes until the lamb is browned with no pink meat remaining. Set aside to cool for 20 minutes. Line a baking tray with parchment.

Step 3

Lay the stack of filo on a worktop. Cut lengthways into 3 strips, 8cm wide. Cover with a clean, damp tea towel. Take 1 strip (the top layer of the stack) and brush lightly all over with melted butter. Flip it over, then put a spoonful of lamb mix (about 30g) at 1 end, leaving a border. Fold diagonally into a triangle and put on the tray. Repeat until the lamb is used up (you’ll have leftover pastry).

Step 4

Preheat the oven to 200ºC, gas mark 6. Bake the samosas for about 20 minutes until golden and crisp. Meanwhile, make the chutney. Reserving a few coriander leaves, roughly chop the stalks and remaining leaves, then put in a blender with the rest of the chutney ingredients (except the lime wedges) and 2-4 tbsp water. Whizz to a loose paste, adding more water, if needed.

Step 5

Cool the samosas for at least 10 minutes. To serve, spoon over some yogurt, plus the mango and coriander chutneys; put the rest in bowls for dipping. Scatter with the reserved coriander and serve with the lime wedges.