So moreish, they’ll all disappear!
Heat 1 tbsp of oil in a large saucepan and cook the onion, garlic and meat for 5 minutes, until browned. Add the curry powder and cook for a further 5 minutes. Add the drained vegetables to the frying mixture. Cook for 2 more minutes. Stir in the coriander, remove from the heat and allow to cool.
Take one sheet of filo pastry and fold it in half length ways. Place 2–3 heaped teaspoons of the lamb & veg mixture at one end, then fold over one corner to make a triangle. Continue folding this way to make a triangular package, sealing the edges by pressing with wet fingers. Repeat with the remaining pastry and filling.
Take a large pan, and fill with oil about 2.5 cm (1") deep. Heat the oil to medium-high. To test, drop in a small piece of bread: it should float straight to the top and fizz. Add your samosas two at a time and cook for 30 seconds each side, or until golden brown. Remove and place on kitchen paper.