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.
Cut the lamb into small cubes.
Peel and finely dice the onions and garlic.
Wash, deseed and finely chop the chilli.
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.
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.
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.
On the lower end of each strip add about 1 tsp of filling.
Fold the dough edge diagonally over it.
Fold up again.
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.