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Lamb Samosa

Indian pastry snack. Serve with cooling raita and crisp salad
Indian pastry snack. Serve with cooling raita and crisp salad
  1. Fry off the lamb mince in a heated frying pan, then add the ginger and cook until mince has browned and the majority of the liquid has evaporated. Then add the chopped onions and the salt. Next add in a tsp cumin, tsp of coriander, bay leaves, 1 cinnamon stick, 2 cardamon pods and 1 tsp of mild curry powder. Mix and allow to cook gently until the onion softens. Once the onion has softened add your green chillis. of course, the amount really depends on how hot you like your filling. Allow any moisture or liquid to evaporate, you're really looking for quite a dry mixture.
  2. Try to also spoon out any fat, this would need to be discarded in the bin. Add a handful of peas which don't need long to cook. However if you do choose a different veg, allow for more cooking time. Add your chopped coriander and allow the mixture to cool.
  3. Now on to the fun part. I get a long strip of filo and simply spoon some mixture at the bottom of the pastry and simply fold up in triangles. Each time you fold, you're closing the side up. There are many different ways to make a samosa but I use this video.

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