Fry onion in 4 tablespoons oil until soft then add chilli and garlic and fry for a further 2 minutes. Add lamb mince and fry until browned. Add the dry spices and salt, then fry for 2 minutes.
Add chopped tomatoes and bring to boil. Once boiling turn the heat down to a simmer and cook for 40-50 minutes until thickened. Add peas and cook until tender.
Then stir through the coriander and set aside to cool. When ready to assemble, halve the tortillas and add 1
Tablespoon samosa mix to the centre of each half.
Brush the edges with the egg wash and bring the flat edges together to form a triangle and press the edges to seal.
To shallow fry pour 2 centimeters of oil in a pan over a medium heat and fry the samosa in batches for 1-2 minutes on each side until golden. Alternatively, you can cook in oven, brushed with oil at 180C for 10-15 mins.