You can use this mixture to make samosas if you have the patience to perform origami with filo pastry. Don’t overfill or they burst, and brush them with oil and bake them, rather than deep fry, for a less calorific snack.

Ingredients - serves 4-6

400 g minced lamb
50g frozen peas, defrosted
1 onion, finely chopped
2 cloves garlic, crushed & finely chopped
2cm cube of peeled ginger, finely grated
olive oil
1 green chilli, seeded & finely chopped
1 tsp ground cumin
1 tsp ground coriander
salt, pepper
shredded cos lettuce
pitta breads

Method

Fry the chopped onion in a small amount of olive oil over a medium heat. Cook to golden brown - do not burn or it will taste bitter - then add the garlic, chilli and ginger and cook a further 5 minutes over a low heat; remove with a slotted spoon and set aside. Add the minced lamb to the pan and dry fry over medium/high heat for 10 minutes until browned, spoon off excess fat. Make sure that the mince is broken up and not clumping together. Return the onion mixture to the pan and add the cumin and coriander and some salt and pepper to taste. Sprinkle over the peas and stir into the lamb, cook for a further few minutes to warm them through.

Heat pitta pouches, open at one side and fill with shredded lettuce and spicy lamb mixture - offer thick yoghurt to spoon in too.