A staple of Pakistani street food, keema samosa wraps a spiced lamb mince filling inside a thinly rolled, folded pastry triangle. Fried until crisp, the shell shatters to reveal a juicy, well-seasoned filling.
Mix the flour with the salt and rub in the melted butter, then gradually add the lukewarm water to form a firm but pliable dough. Wrap it and let it rest for 20 minutes.
Sauté the onion in oil until soft, add the garlic and ginger and cook until fragrant, then stir in the mince. Season with cumin, red pepper and salt, cook until the liquid has evaporated, then remove from the heat and stir in the fresh coriander and lemon juice.
Roll the dough into thin rounds and cut into triangles, spoon a little filling into the centre of each and fold the ends over into a cone shape; moisten the edges with water and press firmly to seal.
Heat the oil over medium heat and fry the samosas in small batches until deep golden on both sides, then drain on paper towels.
Skipping the 20-minute rest makes the dough tear easily when rolled, so wrap and let it relax first. If the edges are not sealed well the filling will leak out while frying. Allergens: contains wheat (gluten) and dairy.
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