Lamb Samosas
These delicious meat pastries are really quite easy to make and are a delicious starter to an Indian meal.
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Serves: 4
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2 Tbsp vegetable oil
2 medium onion - finely chopped
2 cloves garlic - finely chopped
1 tsp fresh ginger - finely chopped
225g (8oz) lamb mince
3 Tbsp Sharwood's Madras Curry Paste
1 Tbsp coriander - roughly chopped
null Salt and pepper to taste
110g (4oz) frozen peas
450g (1lb) filo pastry
1 egg - beaten
Cooking Method
Heat oil, add curry paste, onions, garlic, ginger and cook for 5 minutes. Stir in peas, lamb, coriander, salt and pepper and continue cooking for 15-20 minutes, stirring occasionally. Keep cooked minced lamb mixture chilled. Cut double layers of filo pastry into 4 x 4 inch (10 x 10 cm) squares, brush edges with egg and top with 2 Tbsp. of lamb mixture and fold. Deep fry in preheated oil for approximately 4-5 minutes or alternatively cook in preheated oven 200°C (400°F or gas mark 6) for 12-15 minutes. Serving suggestion: serve hot or cold with a crisp green salad and Sharwood’s Green Label Mango Chutney. Heat oil, add curry paste, onions, garlic, ginger and cook for 5 minutes. Stir in peas, lamb, coriander, salt and pepper and continue cooking for 15-20 minutes, stirring occasionally. Keep cooked minced lamb mixture chilled. Cut double layers of filo pastry into 4 x 4 inch (10 x 10 cm) squares, brush edges with egg and top with 2 Tbsp. of lamb mixture and fold. Deep fry in preheated oil for approximately 4-5 minutes or alternatively cook in preheated oven 200°C (400°F or gas mark 6) for 12-15 minutes. Serving suggestion: serve hot or cold with a crisp green salad and Sharwood’s Green Label Mango Chutney.
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