Dipna Anand served up tasty Punjabi style kasta(crispy) samosas with lamb mince, peas and potatoes on James Martin’s Saturday Morning.

The ingredients for the pastry are: Oil for deep frying, 180g plain flour (save 30g for the rolling out), 1 teaspoon carom seeds, 75-90ml water, ½ teaspoon salt and 20g ghee, melted.

For the filling: 150g lamb mince or mince of choice, 100g boiled diced potatoes, 1cm dices, 4 tablespoons vegetable oil, 50g peas, 1 ½ teaspoons cumin seeds, ½ medium sized onion, finely chopped, 1 teaspoon turmeric, ½ teaspoon red chilli powder, ½ teaspoon green chilli paste, 1 tablespoon dried fenugreek leaves, 1 teaspoon salt, 1 teaspoon ginger and garlic paste, ¼ teaspoon amchoor powder, 2 tablespoons fresh coriander, finely chopped, 1 teaspoon coriander seeds (crushed using a pestle and mortar) and ¼ teaspoon garam masala.

See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.