Lamb Samosas (Dinner Spread)
Servings 25
Difficulty Intermediate
Total Time 1 hour 20 minutes COOK MODE
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INGREDIENTS
- 2 tsp Olive Oil
- 1 Onion, finely chopped
- 1 Large carrot, peeled and grated
- ½kg Lean lamb mince
- 1 Tbsp Hinds Spices Medium Curry Powder
- 1 Tbsp Hinds Spices Mixed Herbs
- A pinch of salt
- 1 Tbsp Mint leaves, finely chopped
- 2 Tbsp Fruit chutney
- 200g
Rhodes Quality Processed Peas in Brine , drained - 25 Samosa pastry sheets
- Oil for deep frying
METHOD
- Heat the oil in a large frying pan. Fry the onion and carrot for 2 minutes, add the lamb mince and fry for 5 minutes, until nicely browned. Add the Hinds Spices Medium Curry Powder, Hinds Spices Mixed Herbs and salt and fry for a further 2 minutes. Remove from the heat and stir in the mint leaves, chutney and 200g Rhodes Quality Processed Peas.
- Set aside to cool completely.
- To assemble the samosa: Lay the samosa pastry strip horizontally and fold over the right-hand edge to create a triangle. Repeat the fold and fill the pastry pocket that has been created with filling. Fold the triangle again and brush with a mixture of flour and water.
- Tuck in the remaining edge and seal. Repeat this process with the remaining filling and pastry sheets.
- Heat the oil to 180°C and fry the samosas for 3 – 4 minutes, until golden and crisp. Set aside on kitchen paper to absorb extra oil and serve.Note: To make the other delicious items on this Dinner Spread, click through to their recipes: Meatballs, Chargrilled Broccoli and Corn