Instructions: Heat the oil in a skillet or large frying pan and add the onions. Fry the onions over medium-high heat until they turn caramel brown (about 10 minutes), stirring constantly to ensure even browning.

Add garlic, ginger, and green chilies, and cook for an additional 2 minutes. Add lamb or beef, and cook until the meat loses its pink color and begins to brown. Sprinkle cinnamon, cloves, cardamom, turmeric and salt over the meat, stir for a moment or two, and then add 1/4 cup hot water. Reduce heat, cover, and let the meat cook thoroughly for about 25 minutes, stirring the mixture often to prevent burning. (The moisture should be totally absorbed; if it is not, uncover the pan, increase the heat, and cook until all the moisture has evaporated.)

Turn off heat and stir in garam masala, lemon juice, and chopped coriander.

Lay out a sheet of filo dough, brush it with butter, repeat 3 more times. Cut into 4 long strips. Place keema at the base of one strip and fold up like a flag into a triangle. Repeat with the second strip. Continue in this fashion and use up all the keema.

Fry filo triangles in a deep-fat fryer with oil at 375 degrees.

This recipe yields 4 servings.

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