Lamb Samosas Recipe - Makes 12

Lamb Samosas Recipe

281 calories each

Taste Rating = 9     Heat Rating = Medium



Ingredients

500g (1 lb 1 oz) potatoes, peeled and cut into 6mm (1/4 inch) cubes
2 tablespoons (30ml) cooking oil
5cm (2 inch) stick of cinnamon
4 green cardamom pods, lightly crushed
1 teaspoon (5ml) cumin seeds
1 large onion, peeled and finely chopped
2 fresh green chillies, finely chopped
5cm (2 inches) fresh ginger root, peeled and grated
1 large tomato, finely chopped
250g (9 oz) minced (ground) lamb
1 teaspoon (5ml) ground turmeric
2 teaspoons (10ml) garam masala
2 teaspoons (10ml) salt
1 cup (250ml or 9 fl oz) hot water
500g (1 lb 1 oz) plain flour
2 tablespoons plain flour, for rolling
50g (2 oz) butter
1 cup (250ml or 9 fl oz) warm water
Oil for deep frying


Method

Parboil the potato by boiling a pan of water, adding the potato cubes, bringing to a low boil and cooking for 5 minutes then draining the potato cubes and setting aside until needed later in the recipe
Heat the cooking oil in a large frying pan or saucepan over a medium to high heat
Add the cinnamon stick, green cardamom pods and cumin seeds and stir-fry for 90 seconds
Add the onion, fresh chillies and fresh ginger, mix well and saute until the onion is soft and golden (5-8 minutes), turning often
Add the tomato, mix well and cook for 2 minutes, stirring often
Add the minced (ground) lamb and the parboiled potatoes and mix well
Add the ground turmeric, garam masala, 1 teaspoon (5ml) of the salt and the hot water, mix well, bring to a simmer, reduce the heat to maintain a simmer and cook for 10 minutes, stirring often
Add a little more hot water if the lamb mixture becomes too dry but not too much because there should be no liquid left when the cooking is finished
Make sure that the liquid is gone, cooking longer if needed
Take out the cinnamon stick from the cooked lamb mixture and discard it
Remove from heat, tip the cooked ingredients into a large bowl, cover and set aside for 60 minutes until cooled
Sieve the flour and second teaspoon (5ml) of salt and mix well
Add the butter and mix well
Add the warm water 1/4 cup (60ml or 2 fl oz) at a time and knead into a stiff but pliable dough
Split the dough into 12 equal pieces, roll each piece into a ball and then roll each dough ball into a flat, thin, round of about 12cm (5 inches) across, using the extra flour as needed
Cut each dough round into 2 equal pieces and then make a cone shape by gently rubbing a little water on the cut edges, joining the edges and pressing firmly to make the cone
Scoop 3 tablespoons (45ml) of the minced (ground) lamb mixture into each cone, fold over the round dough edge (lightly brushing with cold water) and gently press the dough to seal the ingredients
Preheat the oven to 160C (320F) to keep the cooked samosas warm
Once all 12 samosas have been made, heat the cooking oil in a large saucepan or deep fryer over a medium heat to about 180C (350F) and then cook the samosas in batches of 3 for about 5 minutes until they are crisp and golden, turning a couple of times
Once the samosas are cooked, remove them from the oil, put them on kitchen paper, dab off the excess oil and place the samosas in the oven to keep them warm
Repeat the cooking process until all of the samosas are made
Serve hot

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Recipe submitted by Mumpta Arana on 14 March 2013