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Recipe: Lamb Samosas

December 2, 2012

This is another one of the recipes that I recently cooked for Nick Coffer’s Weekend Kitchen on BBC Three Counties Radio.  I don’t know how well it went down with the listeners (as we don’t get to find out how many people call in for the recipe fact sheet), but these samosas were a massive hit with the folks in the studio and the other guests on the programme with me.  So for those of you that don’t hail from Beds, Herts or Bucks (or indeed, England) or who missed the show that week, here’s the recipe.

Sunflower oil, for deep-frying, plus 1 tablespoon for shallow frying
500g Lamb Mince
½ teaspoon Cumin Seeds
1 clove Garlic
½ Red Chilli, finely chopped
2cm Ginger Root, peeled and finely chopped
½ teaspoon ground Turmeric
½ teaspoon ground Coriander
½ teaspoon Garam Masala
small handful of fresh Coriander leaves, finely chopped
½ teaspoon fine Sea Salt
1 Onion, finely chopped
Sheets of Filo Pastry, sliced lengthways, about 8cm in width

1. Heat the tablespoon of oil in a frying pan and brown the lamb mince.  Then add the cumin, garlic, chilli, ginger, turmeric, ground coriander, garam masala and salt.  Mix well.

2. Stir through the fresh coriander and onion and remove from the heat.

3. Heat the oil for deep-frying.

4. Lay a length of Filo pastry out, keeping the remainder under a damp cloth so it doesn’t dry out.  Pop a very heaped teaspoon at one end and fold the corner to the opposite side, to make a triangle shape. Then fold it over.  Repeat in the opposite direction until you have no pastry left and you have a neat triangular parcel.  Use water to seal the edges.  Repeat until you have used all your filling.

5. Fry the samosas, a batch at a time, until they are golden brown.  Drain on a kitchen towel and leave to cool slightly before serving.


Lamb Samosas

6. Serve with a yoghurt or mango chutney dressing.

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