Spicy Lamb Samosas

Ingredients

• 100g lamb, minced
• 2 red onions, finely chopped
• 1 garlic clove, crushed
• 2 tsps curry powder
• 2 carrots, finely diced
• 2 tsps vegetable stock powder
• 1 tbsp fresh mint, chopped
• 1 x 400g can chopped tomatoes
• salt and pepper
• 4 filo pastry sheets
• oil spray

Cooking Instructions

1. In a preheated non-stick frying pan dry-fry 100g minced lamb until lightly browned, then drain through a sieve to remove any fat.
2. Wipe out the pan with kitchen paper, then add 2 finely chopped red onions, 1 garlic clove, crushed, and 2 tsps curry powder and dry-fry for 2-3 minutes until soft.
3. Return the lamb to pan, add 2 finely diced carrots, 2 tsps vegetable stock powder, 1 tbsp chopped fresh mint and 1 x 400g can chopped tomatoes, mixing well.
4. Season with salt and pepper and simmer for 10 minutes until the sauce thickens.
5. Remove from the heat and allow to cool.
6. Place 4 filo pastry sheets on a chopping board. Cut each sheet into 3 lengthways, lightly spray with oil spray then place 1 tsp of mixture at each end of the 3 strips. Fold the pastry over diagonally in a triangle, enclosing the meat.
7. Place on a baking tray and spray again with oil spray. Bake in a preheated oven at 200C, 400F, Gas Mark 6 for 15-20 minutes until golden brown.
8. Serve with salad and dipping sauces or soy sauce.

Tips

These pastry triangles make ideal party food - just warm through in the oven.