Vivek Singh’s serves up tasty Punjabi samosas with green coriander and tamarind chutneys on Saturday Kitchen with James Martin.

Vivek says: “These authentic lamb samosas require quite a bit of work, but the flavour and texture is fabulous.”

The ingredients for the filling are: 2 tbsp vegetable oil, ½ medium onion, finely chopped, 200g lamb mince, 1 tsp ground cumin, ½ tsp ground turmeric, ½ tsp red chilli powder, 1 tsp salt, 1 tsp sugar,1 tbsp raisins, 2 tbsp cashew nuts, chopped, 1 medium potato, boiled until just tender and grated, 55g peas or petit pois, 2 green chillies, finely chopped, ½ inch piece of fresh root ginger, peeled and finely chopped, 2 tbsp chopped mint leaves, ½ lemon, juice only and vegetable oil, for deep frying.

For the pastry: 130g plain flour, ½ tsp ajwain seeds (also known as carom seeds), ½ tsp nigella seeds, salt, to taste and 2 tbsp vegetable oil, plus extra for greasing.

For the green coriander chutney: 200g coriander leaves and stalks, washed thoroughly to remove any grit, 40g mint leaves (optional), 6 garlic cloves, peeled, 4 Thai green chillies, stalks removed, 5 tbsp vegetable oil, 2 tsp salt, 1 tsp sugar and 1 lemon, juice only.

For the tamarind chutney: 350ml tamarind pulp, 1½ tsp red chilli powder, ½ tsp salt, 100g jaggery or brown sugar, 50g pitted dates, chopped (optional) andv ½ tsp dried ginger powder.