Thursday, 4 December 2014

Spicy Lamb Samosa's

I usually make vegetarian samosa's but thought I would probably need to offer a spicy lamb one to those who ( like Mr Debs ) actually have a need to eat meat at each meal :) I honestly cannot remember where I found this recipe as I have trawled so many in the last few weeks so I'll just post it and take ownership!

For me the actual forming of the samosa is the hardest part as I never get them to look lovely so with this recipe I formed them rather like a kachori or a flattened money bag and it saved me a lot of frustration and besides they taste exactly the same.

This recipe will make 20 little flattened samosa's:


2 Tablespoons vegetable oil
2 Medium onions finely chopped
4 Cloves garlic finely chopped
5cms fresh ginger grated
1 teaspoon salt
1/2 Teaspoon turmeric
1 Teaspoon kashmiri chilli powder
5 Green / Red chillies finely chopped
500gms Lean lamb mince
1 Teaspoon Garam Masala
Handful chopped corainder
Juice of one juicy lime


2 Cups plain flour
2 Tablespoons rice flour
4 Tablespoons vegetable oil
Cold water to knead
Salt to taste
Vegetable oil to fry

Fry onions in the oil really gently until soft - usually about 10 minutes - add the garlic, chillies and ginger and fry for a further 2 minutes.

Add the lamb mince to the frying pan and jiggle around to stop lumps - keep it moving until all nice and brown.

Add all the spices and cook for about 10 minutes until cooked through, place to one side to cool while you make the pastry.

Mix together the flour and rice flour and salt and rub in the oil gently to make breadcrumbs. Add enough cold water to bring the dough together and knead until elastic - about 7-8 minutes, Place into a bowl and cover with a damp cloth - leave to rest for about 20 minutes.

Once your lamb mixture is cool enough to form your samosa's, season with salt and pepper, a generous amount of lime juice ( it's quite strange but you often lose the lime juice in the finished product even if it tastes limey at this stage!! ) and your chopped coriander.

Pull off a ball of dough for each samosa - about a large walnut sized lump - and roll into a little circle, place  a generous spoonful of the mixture into the middle of the pastry and bring all the edges together to form a little bag. Squeeze together to seal and roll into a little disc shape, place on a plate covered with cling film until they are all made. At this point you can put them in the fridge for later or freeze to cook at a later date.

When you are ready to fry, place enough vegetable oil into a sturdy frying pan and fry in batches in oil thats not too hot - until golden brown.

These are best eaten warm rather than hot and on the same day - should they last that long!!


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