Name: Indian lamb samosas
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 1
Cuisine: indian
Ingredients: 18.40 gm vegetable oil; 1 onion, finely chopped; 500g lean diced lamb; 56.00 gm Mild Curry Paste; 42.00 gm lemon juice; 82.50 gm mango chutney; 300g desiree potatoes, peeled, cut into 1cm cubes; 125.00 ml frozen peas; 40.00 ml fresh coriander leaves, roughly chopped; 6 sheets Shortcrust Pastry; 1 egg, lightly beaten; 375.00 ml thick plain yoghurt

Indian lamb samosas

0 Likes

Prep Time:
5 minutes

Cook Time:
50 minutes

Total Time:
55 minutes

Ingredients:

18.40 gm vegetable oil
1 onion, finely chopped
500g lean diced lamb
56.00 gm Mild Curry Paste
82.50 gm mango chutney
300g desiree potatoes, peeled, cut into 1cm cubes
125.00 ml frozen peas
40.00 ml fresh coriander leaves, roughly chopped
6 sheets Shortcrust Pastry
1 egg, lightly beaten
375.00 ml thick plain yoghurt

Instructions:

Preheat your oven to 200°C and prepare 2 large baking trays by lining them with baking paper.
1. Heat oil in a non-stick frying pan. Saute onion until tender. 2. Add lamb, curry paste, juice, 2 tablespoons of chutney, and potatoes. Stir and bring to a boil. 3. Reduce heat and simmer for 5 minutes. 4. Add peas and coriander, stir to combine. 5. Allow to cool before serving.
Cut out twelve 14cm circles from the pastry sheets. Brush the edges with water. Spoon 2 tablespoons of the lamb mixture into the center of each circle. Fold them in half and press the edges with a fork to seal. Place them on trays, brush with egg, and bake for 25 to 30 minutes until golden brown.
Mix yoghurt with the remaining chutney and serve alongside samosas.

We use cookies

Similar Recipes

Crispy lamb samosas with fresh mango salsa

Lamb samosas

Lamb rogan josh samosas recipe

Indian lamb bake

Spiced lamb with cucumber salad and yoghurt