2 tbsp cooking oil

2 onions, finely chopped

225g/8 oz lean minced lamb or beef

3-4 cloves garlic, peeled and crushed

1.25cm/ ½ inch piece of fresh root ginger, finely grated

½ tsp ground turmeric

2 tsps ground coriander

1 ½ tsps ground cumin

1/2- 1 tsps chilli powder

½ tsp salt

120 ml/4 fl oz warm water

175g/6oz frozen peas

2 tbsps desiccated coconut

1 tsp gram masala

1-2 fresh green chillies, finely chopped and seeded if a milder flavour is preferred

2 tbsps freshly chopped coriander leaves

1 tbsp lemon juice

Heat the oil over a medium heat and fry the onions until they are lightly browned.  Add the mince, garlic and ginger.   Stir and fry until all the liquid evaporates then reduce the heat.  Add the turmeric, coriander, cumin, chilli powder and salt.  Stir and cook until the mince is lightly browned. 

Add the water and the peas bring to the boil, cover and simmer for 25-30 minutes.  If any liquid remains, cook uncovered for 4-5 minutes until the meat is completely dry, stirring frequently.  Stir in the coconut, garam masala, green chillies and coriander leaves.  Remove from the heat and add the lemon juice. 

Cool thoroughly before filling the samosas.   

For the Pastry

225g/8oz plain flour

60g/2 oz ghee or butter

½ tsp salt

75 ml/2 ½ fl oz warm water

Oil for deep-frying

Add the butter and salt to the flour and rub in well.  Mix to a soft dough by adding the water. 

Knead until the dough feels soft and velvety to the touch.  Divide the dough into 9 pieces.  Roll into balls between the palms of your hands and then press down to make flat cakes.  Roll out into 10cm/4 inch dices and cut each into two.  Use each semicircles of pastry as one envelope.

Moisten the straight edge with a little warm water, then fold the semicircle of pastry in half to form a triangular cone.  Join the straight edges by pressing them hard into each other.  Make sure that there are no gaps.  Add the filling, leaving a small border at the top of the cone, them moisten the top edges and press them hard together.  Deep-fry the samosa over gentle heat until they are golden brown and drain on absorbent kitchen paper.