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Spicy Lamb Samosas with a Sour Raita Dip
This is a slight variation on the
classic snack food from southern Asia which can now
These quantities are for 2 people (three samosas each), so half, double or whatever depending on the number of people you are cooking for.
Samosas 1 Teaspoon coriander seeds 1 Teaspoon cumin seeds 1/4 teaspoon curry powder 300g minced lamb (or ground/blended lamb steak) Sunflower oil 1 shallots (or 1 medium onion) 1 to 4 bird's eye chilli peppers (depending on how spicy you like it) 1 teaspoon of peeled & grated fresh ginger root 2 tablespoons of fresh or frozen peas 2 pre-cooked medium sized potatoes (optional) A small handful of fresh flat parsley leaves A small handful of fresh coriander 2 to 3 large prepared filo pastry sheets (available in supermarkets) 1 egg
Raita dip 200ml natural yoghurt (or sour cream) Juice from 1 lime 5 mint leaves Handful of coriander leaves Salt & pepper 2 roughly chopped spring onions
Samosas Toast the coriander and cumin seeds for a couple of minutes in a dry frying pan. Empty and crush using a mortar & pestle along with a quarter teaspoon of curry powder.
If using lamb steaks instead of prepared mince, remove the fat and skin from the lamb, cut into small chunks then either mince it or use a stick blender to create a lean meat mince.
Heat 2 tablespoons of oil in a frying pan. Finely chop the shallot and lightly fry in the oil. Add in the chilli & ginger. Allow to simmer for 1 minute.
Add the minced lamb into the pan and stir-fry until beginning to brown. Add in the prepared spices then season with salt & pepper. Add in the peas and finely chopped cooked potatoes.
Remove from the heat and add in the finely chopped coriander and parsley leaves.
Pre-heat the oven to 220°C
Prepare an "egg-wash" by beating a cracked egg in a small bowl.
Cut a sheet of filo pastry to about 12" by 4" (30cm x 10cm) and place a spoonful of cooked meat near to one end. Brush a light film of the "egg-wash" over all of the exposed filo pastry.
Fold one corner over the meat then fold up the sides (as indicated by the lines in the image below).
Repeat for each of the samosas until you run out of meat filling.
Place the samosas on a baking tray, brush the tops with egg-wash and cook in the hot oven for about 12 minutes.
Raita dip Place all of the ingredients into a blender and blitz on pulse until an almost smooth mixture is achieved with a little texture remaining.
Serving Serve on a plate with a small bowl of the dip alongside.
Alternatives - It is common to put cucumber into the raita dip, but this is not a traditional ingredient. tomatoes or fresh peppers can also be used in the dip to add a twist to the flavours.
The potatoes are traditional, in fact this is often served as a vegetarian dish, without the meat at all. However, making them without potatoes and good quality lean meat makes for a satisfying end-product if you are a meat lover.
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be found all over the world. It is a wonderfully spicy & meaty bite served
as an appetiser or as a starter, served up with a soothing dip of "raita".
