American Lamb Samosas with Arugula-Mint Chutney

For the Spices: In a medium sauté pan, combine oil, ginger, garlic, coriander, cumin, chili powder, garam masala, turmeric, salt and pepper. Cook over moderate heat for 2 to 3 minutes; constantly stir to ensure all spices are evenly toasted and avoid burning. Once toasted, remove from heat; allow to cool. 

For the Filling: In a bowl, combine toasted spice mixture with lamb, potato, carrot and peas until evenly mixed. Add filling to filo dough sheets to form 2-inch triangle shapes. 

In a small bowl, combine flour and water into a paste; carefully spread over edges to seal and secure filling inside. 

In a small pot or tabletop fryer, preheat oil to 325°F. Carefully place samosas into oil; fry until golden brown. Remove from oil; drain excess oil on paper towel. Season with salt and pepper; serve hot with Arugula-Mint Chutney. 

For the Arugula-Mint Chutney: In a blender, add arugula, mint, cilantro, chilies, lemon juice, ginger, salt and pepper; combine until just incorporated. Do not over blend, chutney should be lightly course for optimum taste and texture.