Lamb Samosas x15 – Outstanding Quality

Now tip onto your work top and knead the mixture until it all comes together, it needs to be soft but not sticky.

• Place the dough into a bowl, cover and put to one side for later.
• Filling
• You need to fry the onions gently in a little oil (NOT Olive Oil) until they start to turn translucent but not brown.
• Now add the spices and fry over a low heat for a couple of minutes stirring continuously, until the onions are well coated with the spices.

• Next add the minced lamb to the pan and continue to fry with the onions until the lamb has no clumps of mince, it should be separate and crumbly and no longer pink.

  • Add the chopped tomato.
  • Cover with a lid and allow to steam over a low heat for around 5 minuted, just keep an eye on it making sure nothing is catching on the pan bottom.
  • Place the diced potato into a microwave safe bowl, sprinkle with a small amount of salt, cover with a lid and microwave on full power for 4 minutes until the potato is soft and cooked through.
  • Mix the cooked potato into the meat and add the frozen peas. Heat until the peas have defrosted.
  • Leave to cool before filling the samosas.
  • Assembly
  • Divide the pastry into 6 and roll each piece into a ball.
  • With a rolling pin roll out a ball into a circular shape.
  • Important: This next step will prevent the samosas bursting open when frying

  • Place the circle of dough into a hot dry frying pan for just 5 or 6 seconds until it just starts to set a little on the side touching the pan base.

    • Repeat until all the balls have been used and you have 6 circles.
    • Now mix 2 tablespoons of flour with a little water to make a paste which will act as a glue to seal the samosa edges..
    • Don’t make it too runny, it should be like thick cream.
    • Cut one of the circles in half to form two semi-circles.
    • Using your finger, spread some of the glue along half of the cut edge of one of the semi circles.
    • Now fold over to form a cone-shape, overlapping the glued edge. Press together to stick.
    • Gently open the top of the cone and spoon some of the filling into the cone and fill to about 1.5cm/1/2″ from the top.
    • Press the filling well down into the cone.
    • Once again using your finger, smear a little of the glue around the inside edge of the top of the cone and then press the edges together to seal and form a triangular shape.
    • Repeat until all 12 samosas have been filled and sealed.

    • Frying

      • Place about 500ml of sunflower/vegetable oil in a frying pan and allow it to heat up.
      • The oil will be hot enough when a small pieces of dough sizzles and rises to the surface.
      • Don’t allow the oil to become too hot or the samosas will burn on the outside before the pastry has had a chance to cook.
      • Fry the samosas in batches until they are golden brown on one side (about 5 minutes)
      • Then turn the samosas over with a spatula and allow the other side to cook (about 5 minutes)
      • When each batch is ready place on some kitchen paper to drain until all the samosas are cooked.
      • Garnish which chopped fresh coriander and serve hot with your favourite dipping sauce.
      • I personally like a Sweet Chilli Sauce to dip, but you use whatever you wish.