- Serves: Makes 6 samosas
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus 20 mins resting
- Effort: medium
- olive oil, for shallow-frying
- 1 red onion, finely chopped
- 2 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chilli powder
- 400 g minced lamb
- 1/2 green chillies, finely sliced
- grated zest of 1 oranges
- 8 dried apricots, finely chopped
- handful of fresh coriander, finely chopped
- black pepper
- 12 sheets filo pastry
- 75 g butter, melted
- pitta bread, to serve
For the mint yogurt dip:
- 6 tbsp natural yogurt
- handful of fresh mint, finely chopped
1. Heat the olive oil in a heavy-based frying pan. Add in the onion, garlic, cumin, cinnamon and chilli and fry, stirring, until softened.
2. Add in the lamb mince and green chilli, mixing well. Fry until the mince is cooked through, spooning off any excess fat or liquid.
3. Add in the orange zest, apricots and fresh coriander and cook for a further 2 minutes. Season with salt and freshly ground pepper and set aside to cool.
4. To make the mint yogurt dip, add the chopped mint to the yoghurt, stir and allow to stand for at least 20 minutes.
5. Preheat the oven to 180°C/gas 4.
6. Take 3 sheets of filo pastry and brush each sheet with the melted butter. Place the 3 sheets on top of each other and cut in half lengthways.
7. Spoon a generous amount of the mixture at the end of a filo pastry strip. Fold the pastry over the mixture, forming a triangular shape. Continue to fold this triangular shape until you reach the end of the pastry.
8. Repeat this process with the remaining filo sheets and lamb mixture, making 6 samosas in all.
9. Brush the samosas with melted butter and place on a greased baking sheet.
10. Bake for 8-10 minutes until golden brown.
11. Serve the freshly baked samosas with the mint yogurt dip and pitta breads.
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