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Keema samosas (lamb samosas)
Fruit and vegetables
100g/3½oz
onion
, finely chopped
6
garlic
cloves
5cm/2in piece fresh root
ginger
3 tbsp dried
fenugreek
leaves (kasoori methi)
1 tbsp chopped
coriander
leaves
1 bird’s-eye green
chilli
, finely chopped
½
lemon
, juice only
Tins, packets and jars
3 tsp
plain flour
chutney
, to serve
Cooking ingredients
2 tbsp
vegetable oil
, plus extra for deep-frying
4 green
cardamom
pods
1 tbsp
tomato purée
1 tsp Kashmiri
chilli powder
(or mild paprika)
½ tsp
garam masala
powder
Dairy, eggs and chilled
270g pack
filo pastry
(7 sheets)
Meat, fish and poultry
300g/10½oz
lamb mince
(preferably leg meat)
Other
salt
Back to recipe
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