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Crispy lamb samosas with fresh mango salsa
Crispy lamb samosas with fresh mango salsa
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Spice up your evenings with crispy lamb samosas and flavorful mango salsa.
Ingredients:
  • 1 potato, peeled, diced into 1cm pieces
  • 18.40 gm vegetable oil
  • 2 garlic cloves, crushed
  • 250g lamb mince
  • 1 red onion, finely chopped
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 3.75 gm curry powder
  • 2.50 gm cornflour
  • 125.00 ml frozen peas
  • 125.00 ml fresh coriander, roughly chopped
  • 12 sheets filo pastry
  • 1 mango, peeled, finely chopped
  • 21.00 gm fresh lime juice
  • 1 small red chilli, seeded (see notes), thinly sliced
  • Salad leaves, to serve
Instructions:
  • Boil potatoes in a saucepan of water until tender, approximately 3 minutes. Drain.
  • In a large frying pan over medium-high heat, heat oil and sauté garlic, minced meat, and 3/4 of the onion until the meat is browned, about 6 to 8 minutes. Stir in cumin, coriander, and curry powder and cook for an additional minute until fragrant.
  • In a small bowl, mix cornflour with 1/2 cup water. Pour into the mince mixture and cook, stirring, until it boils and thickens, about 2 minutes. Take off the heat and stir in peas, potato, and 1/3 cup fresh coriander. Allow it to cool.
  • Preheat your oven to 220C (200C fan-forced) and prepare 2 large baking trays with baking paper.
  • Lay the pastry on a flat surface, covering it with a damp tea towel to keep it moist. Lightly spray one sheet of filo with oil, then layer another sheet on top. Repeat this with two more sheets. Cut the layered pastry in half lengthwise. Spoon 1/8 of the lamb mixture onto one short end of the filo. Fold the pastry over to create a triangle, continuing to fold up the filo while maintaining the triangle shape. Repeat this process with the remaining filo strip. Place the prepared samosas on baking trays and bake for 20 to 25 minutes until they are golden and heated through.
  • In a bowl, combine mango, lime juice, chilli, remaining onion, and coriander. Serve with samosas and salad leaves.

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