Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the mince has browned, drain and discard any excess fat. Stir in the garlic and korma curry paste and fry for 1 min more.

Stir through the chicken stock paste and water for the sauce (see pantry for amount). Simmer the sauce, until thickened, 3-4 mins. 

Remove from the heat, then stir through the peas and honey (see pantry for amount). Set aside for later.

Meanwhile, halve the potatoes lengthways.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the cumin seeds, then toss to coat.

Spread out in a single layer, cut-side down. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, unroll the pastry, keeping it on its baking paper, and lay it onto a baking tray. Cut it into equal squares (2 per person), trimming off any excess pastry to make them even. 

Spoon your lamb mixture into the centre of each square. Fold the pastry over to create a triangle shape. Press in a fork along the edges to seal the pastry closed - be careful not to overfill them!

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some. 

Bake on the middle shelf of your oven until golden, 20-25 mins. 

While everything cooks, halve, peel, and thinly slice the red onion (see ingredients for amount). Roughly chop the coriander (stalks and all).

In a large bowl, combine the red wine vinegar and sugar for the pickle (see pantry for amount). Add the sliced onion, season with salt and pepper, then set aside to pickle. 

In a small bowl, combine the yoghurt and half the coriander. Season with salt and pepper and mix well.

Just before you're ready to serve, stir the olive oil (see pantry for amount) through the pickled onion. Add baby leaves and remaining coriander to the bowl of onions and toss to coat.

Share your lamb samosas between your plates. Serve the cumin potatoes and pickled onion salad alongside.

Serve your coriander yoghurt in a dipping bowl on the side.

Enjoy!