Keema lamb samosas with coriander chutney

In a small bowl, soak the onion base from the samosa kit with 100ml water for 5 minutes. Set a large frying pan over a medium heat and fry the soaked onion in the oil for 3-4 minutes

In the same bowl, mix the kit’s spice mix with 50ml water to make a paste. Add to the onion and fry for another 3 minutes, then add the lamb and raise the heat to high. Fry, stirring regularly, for 5-6 minutes. Add the peas and fry for 3-4 minutes until the lamb is browned with no pink meat remaining. Set aside to cool for 20 minutes. Line a baking tray with parchment.

Lay the stack of filo on a worktop. Cut lengthways into 3 strips, 8cm wide. Cover with a clean, damp tea towel. Take 1 strip (the top layer of the stack) and brush lightly all over with melted butter. Flip it over, then put a spoonful of lamb mix (about 30g) at 1 end, leaving a border. Fold diagonally into a triangle and put on the tray. Repeat until the lamb is used up (you’ll have leftover pastry).

Preheat the oven to 200ºC, gas mark 6. Bake the samosas for about 20 minutes until golden and crisp. Meanwhile, make the chutney. Reserving a few coriander leaves, roughly chop the stalks and remaining leaves, then put in a blender with the rest of the chutney ingredients (except the lime wedges) and 2-4 tbsp water. Whizz to a loose paste, adding more water, if needed.

Cool the samosas for at least 10 minutes. To serve, spoon over some yogurt, plus the mango and coriander chutneys; put the rest in bowls for dipping. Scatter with the reserved coriander and serve with the lime wedges.