Ingredients

• 15ml/1 tbsp oil

• 1 garlic clove, crushed

• 175g/6 oz minced lamb

• 4 spring onion, finely chopped

• 10ml/2 tsp medium-hot curry paste

• 4 ready-to eat dried apricots, chopped

• 1 small potato, dices

• 10ml/2 tsp apricot chutney

• 30ml/2 tbsp frozen peas

• squeeze of lemon juice

• 15ml/1 tbsp chopped fresh coriander

• 225g/8 oz ready-made puff pastry

• beaten egg, to glaze

• 5ml/1 tsp cumin seeds

• salt and ground black pepper

• 45ml/3 tbsp natural yogurt with chopped fresh mint, to serve

• fresh mint sprigs, to garnish

Serves 4

Method:

1. Preheat the oven to 220C and dampen a large non-stick baking sheet. Fry the garlic in the oil for 30 seconds, then add the lamb. Fry for about 5 minutes, stirring, until the meat is well browned.

2. Stir in the spring onion, curry paste, apricots and potato, and cook for 2-3 minutes. Then add the chutney, peas and 60ml/4 tbsp water.

3. Cover and simmer for 10 minutes, stirring occasionally. Stir in the lemon juice and coriander, season to taste, remove and leave to cool.

4. Roll out the pastry and cut into four 15cm squares. Place a quarter of the curry mixture in the centre of each square and brush the edges with beaten egg.

5. Fold over to make a triangle and seal the edges. Knock up the edges with the back of knife and make a small slit in the top of each.

6. Brush each samosa with beaten egg and sprinkle over the cumin seed. Place on the damp baking  sheet and bake for about 20 minutes.

7. Serve garnished with mint sprigs and with the mint yogurt handed round separately.