Punjabi Samosas

For the Tamarind Chutney:

• 350 oz 350ml/12fl tamarind pulp
• 1 tsp ½ red chilli powder
• ½ tsp salt
• 100 jaggery 100g/3½oz or brown sugar
• 50 pitted 50g/1¾oz dates, chopped (optional)
• ½ tsp dried ginger powder

For the Filling:

• 2 tbsp vegetable oil
• ½ medium onion, finely chopped
• 200 lamb 200g/7oz 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
• 55 peas 55g/2oz 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

For the Samosa Pastry:

• 130 plain 130g/4½oz flour
• ½ tsp ajwain seeds (carom seeds)
• ½ tsp nigella seeds
• Salt, to taste
• 2 tbsp vegetable oil, plus extra for greasing