Finely chop the onion and red peppers, then dice the potato.

Bash the garlic, ginger and red chillies in a pestle and mortar with a big pinch of salt to make a thick paste.

Add a big glug of oil to a pan and fry off the onions for 10 mins until soft and slightly golden. Add in the tomato purée and cook for 5 mins until it has darkened. Then add the chilli paste and cook for 2 mins until fragrant. Add in the turmeric, allspice and paprika and give it a mix.

Add in the lamb mince and cook for 10 mins until it’s cooked through.

Add in the potatoes with 100ml of water and cook for 5 mins just until the potatoes are half cooked.

Mix in the chopped red peppers.

Season with salt and pepper, then allow this filling to cool fully in a bowl.

Preheat the oven to 180°C.

Melt the butter and combine with 150ml of water.

Brush the butter water mixture over the filo pastry, and lay out 3 sheets in the bottom of a 20cm cake tin. Fill with the lamb mixture and cover the top with more brushed filo pastry.

Bake in the oven for 30 mins or until the top is golden brown.

Allow to cool for 10 mins before cutting.

Slice up and serve warm!