Lamb Samosas Recipe
Mixed spiced lamb parcels, mint and coriander chutney
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Ingredients
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Samosa Pastry
Lamb Filling
Mint and Coriander Chutney
Method
Samosa Pastry
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Add the oil and mix until the mixture resembles coarse crumbs. Gradually add water, kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
Lamb Filling
- 2
Cook the Filling
In a skillet over medium heat, add the chopped onion and sauté until translucent. Add the minced garlic and grated ginger, cooking for another minute. Add the ground lamb and cook until browned. Stir in cumin, coriander, garam masala, chili powder, salt, and black pepper. Cook for an additional 5 minutes until the spices are well incorporated. Remove from heat and mix in chopped cilantro. Allow filling to cool.
Mint and Coriander Chutney
- 3
Make the Chutney
In a blender, combine fresh mint leaves, coriander leaves, green chili, lemon juice, and salt. Blend until smooth, adjusting seasoning to taste. Set aside.
Assembling and Cooking Samosas
- 4
Assemble the Samosas
Divide the rested dough into small balls. Roll each ball into a thin oval. Cut the oval in half to create two semi-circles. Take one semi-circle, form a cone by sealing the straight edge with water. Fill the cone with the lamb mixture and seal the open edge by pinching it together. Repeat with remaining dough and filling.
- 5
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches. Fry until they are golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.