Directions

1. Place the lamb mince directly into the pan with no oil.

2. Begin to cook, gently releasing the fat from the lamb.

3. Do not brown the lamb - once the fat has rendered and the meat has changed colour, add the crushed ginger.

4. Cook for 5 minutes and add the crushed cloves, garam masala, lemon juice and zest.

5. Add the courgette and cook the mixture for 10 minutes, turning constantly to prevent the bottom of the pan from burning.

6. Add the swede and the frozen peas and cook for a further 5 minutes.

7. Season with lots of salt and don't let the peas over-cook. Let them soften, allowing them to stay green.

8. Take off the heat and let it cool for 10 minutes. Chop the coriander and stir this in.

9. Head to the Samosa Pastry to complete your samosas.