Serves 4

200g strong white flour
1/4tsp salt
50ml water (approx)
40ml oil
600g lamb mince
1/2tsp red chilli powder
1/2tsp turmeric powder
1/2tsp coriander powder
1/2tsp cumin powder
1 finely chopped green chilli
1tbsp ginger, chopped
100g peas (frozen will do)
1tsp salt
Oil for deep frying

For the seasoning

2 tbsp oil
1 tbsp garlic purée
I medium-sized onion, chopped

Make a soft dough with the flour, salt, and the water (as required) and oil. Set it aside, covered with a wet cloth, until needed. Cook the minced lamb with the salt, powdered spices, ginger, green chilli and a little water.

In a separate pan, heat the oil, then add the garlic paste, and sauté along with the onions until golden brown in colour. Add the cooked lamb mince, green peas and correct seasoning.

Divide the dough into 12 balls and roll them into flat rounds 4 inches in diameter. Place 1 tbsp of mince on one side and fold to make a half-moon shape. Moisten and seal the edges. Refrigerate the pastries for 10-15 minutes, and then deep fry in hot oil until golden brown.