Masala Lamb Samosa

Peel the garlic clove and shallots, then finely chop. Peel and grate the ginger. Heat a tablespoon of oil in a pan. Fry the garlic and shallot until they are translucent.

Add minced lamb, fry until golden brown, add ginger, season with cumin and Maggi Magic e Masala. Simmer everything for about 7-10 minutes, stirring, until the meat is cooked through. Check the seasoning then set aside to cool.

Stack the filo pastry sheets on top of each other and cut into equal squares. Fold each square of dough into a triangle. Then fold the left corner so that the left corner and the tip of the triangle are on top of each other. Fold the resulting triangle again to the right. Brush the right side with lukewarm water, fold into a pocket and press firmly. Open the pocket and add a teaspoon of filling. Brush the tip of the pocket with lukewarm water, fold the moistened piece of dough inside out and use it to seal the pocket. Press well. Do the same with the remaining squares of pastry.

Heat the oil in a tall, wide pot and fry the samosas on both sides until golden brown. Drain on kitchen paper. Serve with Maggi Masala Chilli Sauce.