|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Shredded suet||2⁄3 Cup (10.67 tbs)|
|Cold water||4 Tablespoon|
|Cooked lamb||1 1⁄4 Cup (20 tbs)|
|Curry powder||1 Teaspoon|
|Mango chutney||1 Tablespoon|
Mix the flour, suet, salt and water to a firm dough .
Roll out and cut into eight 3-inch circles.
Cut the lamb into pieces and chop very finely .
Chop the onion finely .
Heat the oil in a pan and cook the onion and curry powder for 5 minutes, stirring well.
Add the lamb and continue cooking for 5 minutes.
Remove from the heat and season with salt, pepper and chutney.
Leave until cool.
Put a spoonful of the lamb mixture into the center of each pastry circle.
Pinch the edges of each circle together to form a semicircle, and seal firmly.
Fry in deep hot oil for 5 minutes until the pastry is golden.
Serve hot with chutney.