Keema Samosa (Samoussas à l'Agneau)

Rub the oil and ½ teaspoon of salt into the flour with your fingers until crumbly. Add the cold water and knead for about 2 minutes into a firm, smooth dough, then cover and rest for 30 minutes.

• 250g flour
• 60ml oil
• ½ tsp salt
• 90ml cold water

✅ C'est prêt quand : dough is smooth, firm, and no longer sticky

Heat the oil in a pan over medium heat and cook the onion for about 6 minutes until soft and light golden. Add the ginger-garlic paste and chilies and cook 1 minute until fragrant, then add the lamb, raise the heat to high, and cook until browned. Stir in the garam masala, coriander, chili powder, peas, and 1 teaspoon of salt, and cook over medium heat for about 10 minutes, stirring, until the mixture looks dry. Off the heat, stir in the herbs and lemon juice, then let the filling cool completely before using.

• 1 tbsp oil
• 1 onion
• 1 tbsp ginger-garlic paste
• 2 green chilies
• 400g minced lamb
• 1½ tsp garam masala
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 80g green peas
• 1 tsp salt
• 3 tbsp mint and cilantro
• 1 lemon juice

✅ C'est prêt quand : mixture is dry with no visible liquid