Lamb samosas

Prep: 60 mins
Cook: 20 mins
Lamb samosas

450g minced lamb

3 onions, chopped

5 cloves garlic, finely chopped

7.5 cm piece ginger, peeled and finely grated

2 tsp garam masala

1 tsp cumin seeds

2 long green chillies, deseeded and finely chopped

1 tsp dried red chilli flakes

1 tsp chilli powder

1 tsp salt

225g Maris Piper potatoes, diced

125g frozen peas, defrosted

Bunch coriander, finely chopped

Vegetable oil, for deep frying

For the pastry

500g plain flour, plus extra for dusting

1 tbsp sunflower oil

1 tsp salt

500ml water

For the paste

6–8 tbsp water

2 tbsp plain flour

Making the filling: Heat a large pan over high heat. Add the lamb, most of the chopped onions, the garlic, ginger, spices, chillies, chilli flakes, chilli powder and salt. Put a lid on and cook for about 15 minutes while stirring from time to time. The meat is ready when all the juices have been absorbed.

In the meantime, fill a large pan with water. Add a pinch of salt and bring to the boil. Put in the potatoes and boil over high heat for about 10 to 15 minutes, until they become soft. Transfer to a colander to drain.

Add the potatoes and peas to the lamb. Lower the heat to medium and cook for about 3 minutes. Turn off the heat and set aside to cool down. Mix in the rest of the onions and the coriander.

Making the pastry: In a bowl, combine together the flour, oil and salt. Dig a well in the middle then pour enough water to make a dough. Work with your fingers in the bowl until the dough becomes smooth. Divide into eight 5cm balls, cover them with a cloth and set aside.

Lightly flour your work surface then flatten out each ball into a thin 10cm diameter circle. Quarter each circle then stack up the quarters, dusting each layer with flour to prevent from sticking.

Making the paste: pour the flour into a bowl then add the water and stir well.

Brush a little paste along the arched edge of each pastry piece. Fold into a cone, sticking the curved sides together. Fill with a dessertspoonful of the meat and vegetables mixture. Brush some paste along the open sides of the pastry and seal. The samosas should have a triangular shape. Once all the pieces are done, leave them aside.

Line a dish with kitchen paper. Pour enough oil in a deep fryer or a heavy-bottom saucepan. Heat until the oil reaches 180°C. To check the temperature, carefully put in a cube of bread: it should brown within 60 seconds. Deep-fry the samosas (make several batches) for about 5 to 6 minutes, until they become golden brown. Using a slotted spoon, transfer the samosas onto the kitchen paper. Keep warm until you finish the last batch then serve. 

Serves
makes 32

Preparation Time
60 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Vegetables, Lamb

Recipe Type
Starters, Entertaining, Family Dinners, Snacks, Tapas

Cuisine
Indian

Level of Difficulty
Medium

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