Lamb tikka samosas
Makes 6 Prep 15 mins Cook 10 mins
2 tsp olive oil, plus 100ml for brushing 400g lean lamb mince 4 tbsp tikka paste 1 large onion, grated, excess juice squeezed out 1 large carrot, peeled and grated 4 tsp dried mint 2 tbsp mango chutney, plus extra to serve 200g frozen peas 270g pack filo sheets (6 sheets) leaf salad and raita, to serve
1 In a wide pan, heat 1 tsp oil. Fry the lamb until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a bowl and mix with the mint, chutney and frozen peas. Leave to cool. 2 Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment. 3 Heat oven to 200C/180C fan/gas 6. Bake samosas for 30 mins, turning over halfway through cooking, until golden and piping hot. Serve with salad, extra chutney and raita.
PER SAMOSA 438 kcals, fat 30g, saturates 7g, carbs 25g, sugars 8g, fibre 3g, protein 18g, salt 0.7g