3tbsp vegetable, sunflower or rapeseed oil, plus extra if needed
1tbsp finely grated garlic
1tbsp finely grated fresh ginger
1 aubergine, grated
220g (approx. 2 large) onions, puréed
1tsp fine salt
500g minced lamb
1tsp caster sugar
270g filo pastry sheets
1-2 eggs, whisked
Method
Put the rose water and saffron in a small bowl, gently mix well with a teaspoon and set aside.
Heat the oil in a frying pan over a medium to low heat , add the ginger and garlic and stir for 1 minute before adding the grated aubergine.
After cooking for 3-4 minutes, add the onion purée and salt and cook for 8-10 minutes to bronze, stirring intermittently to prevent it catching on the bottom of the pan. Add more oil as required.
Preheat the oven to 200C/180C F/Gas 6. Add theminced lamb to the pan and stir into the mix. Simmer gently for 10 minutes and add the rose water, saffron threads and sugar. Simmer for a further 5 minutes, check the seasoning and set aside to cool.
Put the filo pastry on a clean surface and cut lengthways into three equalparts. Cover with a clean, damp tea towel to stop the filo drying out.
Taking one strip of filo pastry, lay it out vertically. Take the bottom right-hand corner and fold up to the left edge to create a triangle. Fold it over again to the opposite edge, creating another, smaller triangle. Do this once more, back to the left edge, and you will have created a little pocket or cone with a strip of pastry left at the top.
Fill the pocket with 2-3tsp of the cooled filling. Continue folding the pocket in the same way as you did to begin with, to form triangles. Do this until you run out of pastry.
Put 3tbsp water in a bowl. Dip your finger in the water and run it along the top edge of the pastry, pressing gently to help seal the samosa. Use a pastry brush to brush egg wash all over the samosa and place on a lined baking tray.
Repeat with the remaining pastry strips until all thepastry and filling has been used up.
Bake the samosas for 15 minutes. Serve hot.
Recipes and photographs taken from Seven Kitchens: A Journey Through India's Culinary Heritage by Torie True. Photography by Tim Green. (Meze Publishing, £25)
