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Lamb rogan josh samosas recipe
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Prep Time:
25 minutes
Cook Time:
180 minutes
Total Time:
205 minutes
Curry pastry bites: Perfect make-ahead party pleaser.
Ingredients:
  • 36.80 gm vegetable oil
  • 2 red onions, halved, thinly sliced
  • 6 green cardamom pods
  • 1 cinnamon stick
  • 6 garlic cloves, crushed
  • 4cm-piece ginger, peeled, finely grated
  • 7.50 gm sweet paprika
  • 20.00 ml garam masala
  • 1/2 tsp chilli powder (or to taste)
  • 800g lamb shoulder, trimmed, cut into 4cm pieces
  • 10.00 gm cornflour mixed with 10.00 gm water
  • 6 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • Lime wedges, to serve
  • 130g (1/2 cup) natural yoghurt
  • 62.50 ml chopped fresh coriander leaves, plus extra sprigs, to serve
  • 62.50 ml chopped fresh mint leaves, plus extra sprigs, to serve
  • 42.00 gm fresh lime juice
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat oil and sauté onion with a pinch of salt until golden brown and soft, about 10 minutes. Add cardamom, cinnamon, garlic, ginger, paprika, garam masala, and chili powder and cook for 1 minute, stirring until combined.
  • Sear the lamb until it starts to brown while stirring. Pour in 375ml (1 1/2 cups) water and mix well. Cover, lower the heat, and simmer gently for 2 hours. Uncover and simmer for another 30 minutes until the lamb is tender and the sauce slightly thickens. Take off the heat.
  • Transfer the lamb pieces and whole spices to a large bowl using a slotted spoon, keeping the sauce aside. Remove the cinnamon and cardamom. Shred the lamb using 2 forks, then return it to the sauce. Heat over medium-high heat, stir in the cornflour mixture, and simmer until thickened, about 3-4 minutes. Remove from heat and let it cool slightly in a bowl for 10 minutes. Refrigerate until completely chilled.
  • For the raita, combine all the ingredients in a food processor and blend until smooth. Chill in the fridge until serving.
  • Preheat the oven to 180C (160C fan forced) and line 2 large baking trays with baking paper. Use a 12cm round pastry cutter to cut 24 discs from the pastry dough. Cut each disc in half to make a semicircle. Place a heaped tablespoon of lamb mixture in the center of each semicircle. Fold the dough over to form a triangle, seal the edges with a fork, and place on the prepared trays. Chill in the fridge for 10 minutes before baking.
  • Brush the samosas with a beaten egg and bake until golden brown, for about 10-12 minutes. Serve alongside herb raita, lime wedges, and extra coriander and mint.

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