Ingredients
sunflower oil, for deep frying, plus extra to brown the meat
500g/1lb 2oz lamb mince
½ tsp cumin seeds
1 clove garlic, crushed
½ red chilli, finely chopped
thumb-sized piece root ginger, finely chopped
½ tsp turmeric
½ tsp ground coriander
½ tsp garam masala
small handful of fresh coriander, finely chopped
1 onion, finely chopped
3 sheets filo pastry, sliced in half lengthways

Method
1. Heat the oil in a frying pan and add the mince. Brown the meat thoroughly before adding the cumin, garlic, chilli, ginger, turmeric, ground coriander and garam masala. Mix well.
2. Stir through the fresh coriander and chopped onion and remove from the heat.
3. Heat the oil for deep frying in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in sizzles gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Lay a sheet of filo pastry out on a work surface and pile a small amount of the mixture in one corner. Roll the filo around the mixture and keep folding on all sides until you have a perfectly sealed triangle. Repeat with the remaining mixture and sheets of filo.
5. Carefully place the filled triangles into the oil and fry for a few minutes until golden brown. Remove with a slotted spoon and drain on kitchen towel. Leave to cool slightly before serving.