I made the mistake of sharing a passing inclination to make samosa with my family, who responded with such enthusiasm it became impossible to back out.

A multi-step process that would involve a different kind of pastry making (still with limited access to flour), it was definitely a job for a relaxed Sunday and even at 3pm, I started cooking way too late.

In the pastry I used both plain white and gram flour (120g of each) and extra virgin olive oil (3 tbsp) which I rubbed together to make breadcrumbs. I toyed with using ghee instead - next time I'll try this as an alternative. I also added a tsp of caraway seeds. I used approx. 6 tbsp of cold water to bring the dough together, but it remained crumbly even after resting. More water and a good knead resulted in a passable pastry.

Creating the semicircle discs to wrap into cones and fill became a time consuming, patience testing, messy challenge, but I finally managed 9 samosas leaving 2/3 of my filling leftover.

The lamb mince (from Foston's Fine Meats in Duns) was combined with onions, peas, finely diced carrots, ginger, garlic and spices (2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp mild chilli powder (taking into account the kids)).

Our evening meal was certainly no Indian banquet. I'd managed a single plate of samosa and my husband had to be drafted in to make the fresh mango chutney while I battled with the pastry cone making. He opted for this super simple mango chutney recipe.

Had I started my samosa making first thing this morning, I may have had more energy and enthusiasm to pour into a more impressive Indian spread. As it was, I made some rice and mixed this through the leftover filling and served it alongside the samosa with a healthy dollop of chutney.