Lamb Samosa with Coriander & Mint Yoghurt

Preheat oven to 200°C. Peel and mince garlic. Peel onion and cut in half, dice one half and slice the other. Grate or julienne carrot. Slice cucumber. Cut lemon into wedges. Pick coriander and mint leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add curry powder, cook for 1 minute. Add mince and brown, about 3 minutes. Add peas and warm through, about 1 minute.

Melt butter. Lay sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Place onto a lined baking tray and repeat with remaining pastry. See image for how to fold.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Using a stick blender, blend herbs, yoghurt, honey and lemon juice from at least half of the lemon (to taste) until smooth. You can also add a little water for a thinner sauce. In a bowl mix spinach, cucumber and carrot together. Season with olive oil and salt.

Divide samosas between plates. Serve salad and herb sauce on the side. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Peel onion and cut in half, dice one half and slice the other. Grate or julienne carrot. Slice cucumber. Cut lemon into wedges. Pick coriander and mint leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add curry powder, cook for 1 minute. Add mince and brown, about 3 minutes. Add peas and warm through, about 1 minute.

Melt butter. Lay sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Place onto a lined baking tray and repeat with remaining pastry. See image for how to fold.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Using a stick blender, blend herbs, yoghurt, honey and lemon juice from at least half of the lemon (to taste) until smooth. You can also add a little water for a thinner sauce. In a bowl mix spinach, cucumber and carrot together. Season with olive oil and salt.

Divide samosas between plates. Serve salad and herb sauce on the side. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Peel onion and cut in half, dice one half and slice the other. Grate or julienne carrot. Slice cucumber. Cut lemon into wedges. Pick coriander and mint leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add curry powder, cook for 1 minute. Add mince and brown, about 3 minutes. Add peas and warm through, about 1 minute.

Melt butter. Lay sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Place onto a lined baking tray and repeat with remaining pastry. See image for how to fold.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Using a stick blender, blend herbs, yoghurt, honey and lemon juice from at least half of the lemon (to taste) until smooth. You can also add a little water for a thinner sauce. In a bowl mix spinach, cucumber and carrot together. Season with olive oil and salt.

Divide samosas between plates. Serve salad and herb sauce on the side. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Peel onion and cut in half, dice one half and slice the other. Grate or julienne carrot. Slice cucumber. Cut lemon into wedges. Pick coriander and mint leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add curry powder, cook for 1 minute. Add mince and brown, about 3 minutes. Add peas and warm through, about 1 minute.

Melt butter. Lay sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Place onto a lined baking tray and repeat with remaining pastry. See image for how to fold.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Using a stick blender, blend herbs, yoghurt, honey and lemon juice from at least half of the lemon (to taste) until smooth. You can also add a little water for a thinner sauce. In a bowl mix spinach, cucumber and carrot together. Season with olive oil and salt.

Divide samosas between plates. Serve salad and herb sauce on the side. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Peel onion and cut in half, dice one half and slice the other. Grate or julienne carrot. Slice cucumber. Cut lemon into wedges. Pick coriander and mint leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add curry powder, cook for 1 minute. Add mince and brown, about 3 minutes. Add peas and warm through, about 1 minute.

Melt butter. Lay sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Place onto a lined baking tray and repeat with remaining pastry. See image for how to fold.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Using a stick blender, blend herbs, yoghurt, honey and lemon juice from at least half of the lemon (to taste) until smooth. You can also add a little water for a thinner sauce. In a bowl mix spinach, cucumber and carrot together. Season with olive oil and salt.

Divide samosas between plates. Serve salad and herb sauce on the side. Serve any remaining lemon wedges on the side. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Peel onion and cut in half, dice one half and slice the other. Grate or julienne carrot. Slice cucumber. Cut lemon into wedges. Pick coriander and mint leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add curry powder, cook for 1 minute. Add mince and brown, about 3 minutes. Add peas and warm through, about 1 minute.

Melt butter. Lay sheet of filo on a clean bench and brush with butter, lay another sheet on top. Cut into 4 long strips and place a portion of filling at the end of each strip. Fold the pastry and seal the edges with a little melted butter. Place onto a lined baking tray and repeat with remaining pastry. See image for how to fold.

Brush tops with any remaining butter and bake for 20 minutes or until golden and crisp.

Using a stick blender, blend herbs, yoghurt, honey and lemon juice from at least half of the lemon (to taste) until smooth. You can also add a little water for a thinner sauce. In a bowl mix spinach, cucumber and carrot together. Season with olive oil and salt.

Divide samosas between plates. Serve salad and herb sauce on the side. Serve any remaining lemon wedges on the side. Enjoy!