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Lamb samosas
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Delightful lamb samosas with tangy mango chutney are sure to wow your guests!
Ingredients:
  • 1 onion, finely chopped
  • 5.00 gm ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 5.00 gm caster sugar
  • 4.80 gm salt
  • 500g lean lamb mince
  • 62.50 gm water
  • 42.00 gm lemon juice
  • 125.00 ml frozen peas
  • 62.50 ml parsley, chopped
  • 4 sheets puff pastry
  • 1 egg, beaten
  • mango chutney, to serve
Instructions:
  • Heat oil in a frying pan over medium heat. Sauté onion, garlic, cumin, garam masala, turmeric, sugar, and salt for 3 minutes. Add mince and cook for 5 minutes, stirring to break it up, until browned.
  • Combine water, refreshing juice, and vibrant peas in a pot. Bring to a vigorous boil. Lower the heat and let it simmer, uncovered, for 8 minutes or until the liquid reduces. Mix in fresh parsley. Allow it to cool thoroughly.
  • Preheat your oven to 200°C. Line 2 baking trays with baking paper. Cut out 9 circles measuring 8cm in diameter from each sheet of pastry. Spoon lamb mixture into the center of each circle. Dab water along the edges, then fold the circles in half, sealing by pinching and rolling the edges. Transfer the filled pastries onto the prepared trays.
  • Gently coat samosas with beaten egg, then bake for 20-25 minutes, swapping trays halfway through, until they are beautifully puffed and golden. Enjoy with a side of chutney.

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