If you’re in the midst of planning for Diwali celebrations, this one’s for you.

You’ve got the murukku, you’ve got the sweet treats but there’s always room for a few golden puffs of deliciousness to tease the appetite while everyone waits for the main meal.

These spicy lamb parcels are easy to prepare ahead of time. Just warm them up in the oven when your guests are ready and they’ll be perfect for serving.

Flavours and pairings

Warm and buttery with a good hit of cumin to tantalise the senses. Serve with a cooling coriander and yoghurt dip to bring it all together.

Ingredients

• 400g lamb mince (or mutton mince)
• 6 cloves garlic
• 5 cm piece ginger, roughly chopped
• 4 teaspoons tomato paste
• 4-5 teaspoons cumin powder
• Half teaspoon cinnamon powder
• 3-5 teaspoons chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon fennel powder
• half teaspoon ground black pepper
• 3 whole cloves
• 3 green cardamom pods, lightly bruised
• 1 medium yellow onion, finely diced
• 2 green bird’s eye chillies, slit through the middle (optional for extra heat)
• 1 medium potato, finely diced (1cm pieces)
• 1 tablespoon ghee
• 1 tablespoon oil
• 3 puff pastry sheets, cut each sheet into 9 squares
• 1 egg, lightly beaten
• 2 teaspoons sesame seeds (optional)

Method

• Blitz the garlic and ginger in a blender until a fine paste is achieved. If it needs a little help, add a tablespoon of water to bring it all together. Set aside.
• Heat a karahi or pot on a low-medium flame. Add the oil and half tablespoon of ghee.
• Add chopped onions, cloves, cardamom and a pinch of salt, cook gently for five minutes. Or until the onions have softened (they should not brown).
• Add ginger-garlic paste, tomato paste, turmeric powder, chilli powder, cumin powder and fennel powder.
• Combine and reduce the fire to a low heat. Cook for five to eight minutes, or until the oil splits.
• Add the lamb, keep the fire on a low-medium heat. Stir together well with the spice paste.
• Add two cups of water. Mix well. Then cook gently for 30-35 minutes. Or until the oil splits. Stir occasionally.
• Add the diced potatoes, bird’s eye chillies, pepper, half teaspoon ghee and a cup of water. Mix well. Then allow to simmer on a low-medium heat for another 10 minutes or until potatoes have softened.
• Turn the fire off. Remove the lamb mix and allow to cool for 15 minutes.
• Preheat the oven at 160°C.
• Prepare the parcels by placing a heaped teaspoon of the lamb mix in one square of puff pastry.
• Fold into a triangle, then crimp the sides with a fork to seal. Brush each parcel or lamb curry puff with a light coating of egg wash. Top with a sprinkling of sesame seeds for an extra flourish.
• Then place the parcels on a greased baking sheet and bake for 30-35 minutes until golden.
• Serve while warm or piping hot, straight from the oven.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.