1
Heat 1 tbsp of oil in a large saucepan and cook the onion, garlic and meat for 5 minutes, until browned. Add the curry powder and cook for a further 5 minutes. Add the drained vegetables to the frying mixture. Cook for 2 more minutes. Stir in the coriander, remove from the heat and allow to cool.

2
Take one sheet of filo pastry and fold it in half length ways. Place 2–3 heaped teaspoons of the lamb & veg mixture at one end, then fold over one corner to make a triangle. Continue folding this way to make a triangular package, sealing the edges by pressing with wet fingers. Repeat with the remaining pastry and filling.

3
Take a large pan, and fill with oil about 2.5 cm (1") deep. Heat the oil to medium-high. To test, drop in a small piece of bread: it should float straight to the top and fizz. Add your samosas two at a time and cook for 30 seconds each side, or until golden brown. Remove and place on kitchen paper.