Put the potatoes in a large saucepan of
cold, salted water, then bring to the boil.
Turn down and simmer for 5 mins, add
the sweet potatoes and continue to cook
for 8 mins until just tender. Drain really
Fry the onion in the oil until soft, add
the cumin seeds for 1 min, then stir in the
garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn
off the heat and stir into the potatoes with
the peas, lemon juice and coriander.
Heat oven to 190C/170C fan/gas 5. Halve
the filo sheets, and use two-thirds of them,
overlapping, to line a 22cm loose-bottomed
cake tin with a little overhang. As you lay in
each sheet, brush with melted butter and
keep the rest covered with a clean tea towel.
Spoon in filling and press down lightly. Cover
with remaining filo, then fold up overhanging
sides and scrunch up pastry near the edges.
Poke several slits in the top of the pastry
and brush with more butter. Sprinkle with
the poppy seeds. Bake for 40-45 mins until
golden brown. Serve either hot or at room
temperature with lemon wedges.