Preparation
Step: 1/12

Mix the flour and salt on a work surface, make a well in the centre and add 2 tbsp oil and 120ml lukewarm water. Knead to a smooth dough. Wrap the dough in foil and chill in the fridge for 2 hours.

Step: 2/12

Cut the lamb into small cubes.

Step: 3/12

Peel and finely dice the onions and garlic.

Step: 4/12

Wash, deseed and finely chop the chilli.

Step: 5/12

Heat 2 tbsp oil in a frying pan and saute the garlic and onions until softened and translucent. Add the chilli, ginger, curry and coriander and cook for 1 minute. Pour in the lemon juice, add the lamb and 150ml water, and simmer over a low heat until the liquid evaporates. Stir in the tomato paste and mint then allow the filling to cool.

Step: 6/12

For the raita, wash the tomatoes, quarter and deseed. Cut into small cubes and mix with the yogurt, coriander, lemon juice, salt, pepper and cumin to taste.

Step: 7/12

Knead the dough again, halve it and roll out one half on a floured surface to about 20 x 42cm. Cut into 7 strips of 20 x 6cm. Repeat with the other half of the dough.

Step: 8/12

On the lower end of each strip add about 1 tsp of filling.

Step: 9/12

Fold the dough edge diagonally over it.

Step: 10/12

Fold up.

Step: 11/12

Fold up again.

Step: 12/12

Continue in this way up to the upper end until the filling is completely enclosed in a triangular parcel. Press the end firmly and brush with water to secure if needed. Fry each parcel in hot oil for 4-5 minutes until golden brown. Drain on the kitchen paper and serve with the raita.