Simon Rimmer makes tasty spicy lamb turnover on Daily Brunch.

The ingredients are: 400g lamb shoulder in chunks, 1 tbsp bhuna paste, 250ml beef stock, 1 onion, sliced, 1 carrot, diced, 1 garlic clove, sliced, 1 stalk celery, diced, 1 lemon, just the zest, 4 circles 15cm ready-rolled puff pastry, 1 tsp turmeric, to add to the beaten egg, 1 egg, 1 bunch of mint, 50ml white wine vinegar, 225g Greek yoghurt and 1 cucumber, diced.

To prepare the dish, preheat the oven to 180°C/Gas 4.

Fry the lamb in a pan to seal on all sides and then remove. Add the onion and garlic to the pan and cook for 5 minutes.

Stir in the curry paste and a little stock, then cook for 3 minutes more. Add the rest of the stock, the carrot, celery, lemon zest and the lamb. Cook for about 90 minutes on a low heat then leave to cool completely.

Spoon some mixture onto one side of each piece of pastry. Fold the pastry over and seal the seam with a fork. Brush the top with the turmeric egg wash and bake the pastry for 25 minutes.

To make the sauce, blend the mint, vinegar and yoghurt together until smooth, then fold in the cucumber.

Serve the turnovers with the dipping sauce on the side.