The dried apricots add a really nice chewy texture to the samosas, which would otherwise be quite mushy. They also add a hint of sweetness, which is a common trait of Moroccan dishes.
Sauté the onions, garlic and spices together in olive oil until soft. Then add the green chilli and lamb mince. Sauté the mince until cooked. Add the orange zest, apricots and freshly chopped coriander and cook for a further 2 minutes. Season and set aside to cool.
Grease 2 baking trays. Take 3 sheets of filo pastry and brush each sheet with the melted butter. Place the 3 sheets on top of each other and cut in half; lengthways. Spoon a generous amount of the mixture at the end of each pastry strip. Fold the pastry over the mixture forming a triangular shape. Continue to fold this triangular shape until you reach the end of the pastry. repeat.
Brush the samosas with butter and place on a greased baking tray. Cook in the oven at 180 degrees celcius for 8 to 10 minutes.
To make the mint yoghurt dip, add the chopped mint to the yoghurt, stir and allow to stand for at least 20 minutes.
To serve, place 2 samosas on the plate with a spoonful of the dressing and serve with pitta breads.
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