Jasmine's Lamb Samosas
  • Cooking Time: 6-7 minutes
  • Servings: 25
  • Preparation Time: 1.5 hours
  • 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
  1. Dough:
  2. -Just like pie crust, combine flour, salt and ghee together until it resembles oatmeal.
  3. -Add water until a dough forms.
  4. -Wrap in cling film and refrigerate at least 2 hours, best overnight.
  5. Filling:
  6. -Fry minced lamb until cook and set aside leaving a bit of fat in the pan to cook the onions.
  7. -Fry onions until soft and brown.
  8. -Add potatoes, garlic, cooked mince, peas and curry paste, cook until everything is evenly coasted with curry paste.
  9. -Crush potatoes with a fork and stir in chopped coriander.
  10. Assembly:
  11. -Take a piece of dough the size of a golf ball and roll into a circle.
  12. -Cut the circle in half and fold straight edge of semi circle together to form a cone. (see picture for details)
  13. -Fill cone with filling and seal top of cone.
  14. Cooking:
  15. -Deep fry Samosas in peanut oil until golden brown, drain on paper towel.
  16. Serve with mango chutney, raita and lime pickle
  17. TIP: Samosas can be made in the morning and cooked when ready to serve or cooked and then frozen and reheated in the oven.