Ingredients
1 packet of filo pastry
100g butter, melted
1 tbsp vegetable oil
500g lamb, minced
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2cm fresh ginger, finely chopped or grated
1 green chilli, finely chopped
1 tbsp garam masala
1 tbsp curry powder
1½ tsp chilli powder
2 tsp turmeric
2 tsp ground cumin
¼ ground cardamom powder
1½ tsp amchoor powder
100g frozen peas, thawed
2 tbsp mango chutney
Salt
Pepper

Equipment needed
20cm square cake tin

Method
Into a large heavy based pan, put 1 tbsp of oil and when hot, add the lamb and cook for around 10 minutes until fully cooked through and the mince separated.  Remove to one side and add the onion with a little oil if needed and cook for a 5-7 minutes until it is soft and translucent.  Add the garlic and ginger and cook for a further minute before adding the spices  Cook for a further minute to take the raw taste out of the spices and then add the amchoor powder and peas and stir together.  Add the mango chutney and gently mix through, season to taste.  Leave to cool. Cover and put to one side.

Preheat the oven to 200c.  Get a lightly damp clean tea towel. Butter the cake tin.

Take out one sheet of filo and put the rest under the damp tea towel. Lightly butter it and then fold in half.  Filo is so paper thin it tears very easily, doubling it just gives it a little help.  Put into the cake tin and scrunching a little to make it fit.  Tuck into the corners, and butter the top.

With most packets of filo you get 8 sheets so repeat with 3 more sheets, you want to use half the packet.  Top with all of the filling.

Take the rest of the filo pastry one sheet at a time and repeat the buttering and fitting as before.

Cook for 20-30 minutes until golden.