More Great Recipes: Appetizer

Jasmine's Lamb Samosas


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Member since 2014

Serves 25 | Prep Time 1.5 hours | Cook Time 6-7 minutes

Ingredients

Dough:
3 cups All purpose flour
6 tbsp ghee (oil, lard or butter can be used)
Salt to taste
1 cup as required for dough

Filling:
1 lb minced lamb (beef, chicken, turkey)
1.5 cups of boiled diced potatoes
1 cup frozen peas
1 tsp minced garlic
1 diced onion
3 tbsp Pataks Madras curry paste
1/2 cup chopped coriander


Dough:


-Just like pie crust, combine flour, salt and ghee together until it resembles oatmeal.


-Add water until a dough forms.


-Wrap in cling film and refrigerate at least 2 hours, best overnight.



Filling:


-Fry minced lamb until cook and set aside leaving a bit of fat in the pan to cook the onions.


-Fry onions until soft and brown.


-Add potatoes, garlic, cooked mince, peas and curry paste, cook until everything is evenly coasted with curry paste.


-Crush potatoes with a fork and stir in chopped coriander.



Assembly:


-Take a piece of dough the size of a golf ball and roll into a circle.


-Cut the circle in half and fold straight edge of semi circle together to form a cone. (see picture for details)


-Fill cone with filling and seal top of cone.



Cooking:


-Deep fry Samosas in peanut oil until golden brown, drain on paper towel.



Serve with mango chutney, raita and lime pickle



TIP: Samosas can be made in the morning and cooked when ready to serve or cooked and then frozen and reheated in the oven.


Pairs Well With


Notes

A dash of local for every season
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