For the lamb keema
Heat the sunflower oil in a frying pan. Once hot, add the garlic. Stir briefly, then immediately add the ginger and stir for a minute. Add diced shallots and cook for about 4 -5minutes on medium heat. Add chillies, and pureed tomatoes, cook for another 3 minutes, stirring regularly to prevent burning.
Sprinkle in the salt, turmeric, garam masala, black pepper, ground fennel and fresh coriander.
Mix it well so everything is evenly coated. Add the mince. Stir thoroughly to break it up. Lower the heat, cover the pan with a lid and cook for 15 minutes, stirring occasionally. Add yogurt, mix it well and cook for another few minutes.
Remove from heat and let rest for 5 minutes. This allows the meat to absorb all the flavours.
Tip to enhance the flavour with sourness you can add tamarind and pomegranate molasses.
For the parcels
Cut the filo or puff pastry sheets into thirds lengthwise so that they’re around 3 cm wide.
To assemble the pastries, place a heaped tablespoon of the keema filling at the right-hand corner and fold the corner across the strip to make a triangle. Continue to fold into triangles, which will seal the edges, and cut off any excess pastry once you reach the end. Seal the end with water; then repeat with the remaining pastries.
Pour enough oil in a deep, heavy saucepan to fill it halfway. Heat gently over a medium heat until the temperature reaches 175°C/360°F. Drop a scrap of the filo pastry in the oil – if it floats up immediately, the oil is hot enough. If the filo pastry sinks, let the oil get to the correct temperature before cooking. Fry the pastries in batches.
Remove the pastries from the hot oil with a slotted spoon when they are golden and crisp. Transfer to a plate lined with kitchen paper to drain any excess oil. Enjoy with ketchup or chutney.
For the lamb keema
Heat the sunflower oil in a frying pan. Once hot, add the garlic. Stir briefly, then immediately add the ginger and stir for a minute. Add diced shallots and cook for about 4 -5minutes on medium heat. Add chillies, and pureed tomatoes, cook for another 3 minutes, stirring regularly to prevent burning.
Sprinkle in the salt, turmeric, garam masala, black pepper, ground fennel and fresh coriander.
Mix it well so everything is evenly coated. Add the mince. Stir thoroughly to break it up. Lower the heat, cover the pan with a lid and cook for 15 minutes, stirring occasionally. Add yogurt, mix it well and cook for another few minutes.
Remove from heat and let rest for 5 minutes. This allows the meat to absorb all the flavours.
Tip to enhance the flavour with sourness you can add tamarind and pomegranate molasses.
For the parcels
Cut the filo or puff pastry sheets into thirds lengthwise so that they’re around 3 cm wide.
To assemble the pastries, place a heaped tablespoon of the keema filling at the right-hand corner and fold the corner across the strip to make a triangle. Continue to fold into triangles, which will seal the edges, and cut off any excess pastry once you reach the end. Seal the end with water; then repeat with the remaining pastries.
Pour enough oil in a deep, heavy saucepan to fill it halfway. Heat gently over a medium heat until the temperature reaches 175°C/360°F. Drop a scrap of the filo pastry in the oil – if it floats up immediately, the oil is hot enough. If the filo pastry sinks, let the oil get to the correct temperature before cooking. Fry the pastries in batches.
Remove the pastries from the hot oil with a slotted spoon when they are golden and crisp. Transfer to a plate lined with kitchen paper to drain any excess oil. Enjoy with ketchup or chutney.
