Lamb Keema Samosa Slices© (Approx.10)


  • 15.5oz-440g ready-made filo pastry
  • Nigella seeds
  • 2x beaten eggs (to seal and glaze)
  • 1 large onion (finely diced)
  • 17.6oz-500g lean lamb mince
  • 2.1oz-60g unsalted butter
  • 6 garlic cloves (crushed)
  • 5x red or green finger chillies (chopped- adapt to preference)
  • 1 tablespoon vegetable oil
  • 1 teaspoon black peppercorns (crushed)
  • 1 beef stock cube
  • 3.5oz-100g frozen peas
  • 1 cinnamon stick
  • 1 teaspoon ground coriander
  • 2 tablespoons ground cumin
  • 1 ½ teaspoons garam masala
  • 1x small piece of ginger (peeled & chopped)
  • 1 teaspoon turmeric
  • 15.5oz-440g chopped tomatoes
  • 1 teaspoon garlic salt
  • 1 tablespoon sea salt
  • 1 tablespoon hot chilli powder (optional)
  • 5.2oz-150g finely diced potato (skin off)
  • 1 tablespoon hot curry powder


  1. Start by adding the cumin and coriander to a large, dry frying pan over a medium heat until you smell the aromas well. Scrape the powders onto a side plate and set to one side
  2. Return the frying pan to the heat and add the oil and butter until it has melted. Add the onion, crushed garlic, cinnamon stick and crushed black pepper, cook for a further 5-10 minutes until the onion is cooked through. Once at this stage, discard the cinnamon stick
  3. Add the cumin mix, garam masala, curry powder, chilli powder and turmeric and cook for 1 minute. Whilst this is cooking, grind the ginger and chillies into a paste using a pestle and mortar (you may need to use a bashing method at first due to the structure of the ginger) and add the frying pan, cooking for a further 30 seconds
  4. Pour in the chopped tomatoes and give everything a good stir. Chop the mince lengthways and horizontally, sprinkle with the salt and beef stock cube before adding it to the pan (keep breaking up with a spoon for 5 minutes). Add the peas, potatoes and garlic salt and adjust the heat to a simmer for 20-30 minutes to reduce the sauce and cook the lamb through. Turn off the heat and allow mix to cool completely before moving on
  5. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F/180˚C fan assisted oven and line a 40cm x 27cm (16x10 inch) oven tray with baking parchment. Set to one side
  6. Carefully unroll the pastry sheets and brush the first sheet edges with beaten egg and place some of the cooled mix in the center and flatten it out with the back of a spoon. Fold a couple of pastry sheets around the mix into a sealed shape of your choice (remember to keep sealing all edges with egg mix as you go along so that the filling doesn’t fall out). Place on the baking tray, brush the top with egg and sprinkle a few nigella seeds on the top
  7. Repeat this process until all the mix and pastry has been used. You will need to bake them in batches
  8. Pop the first batch into the oven for 20-25 minutes until crisp and golden. Remove from the oven and transfer them to a cooling rack whilst you re-load the baking tray with the next batch. Continue until all samosa slices are cooked
  9. Serve and enjoy

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