Lamb or vegetable samosas

Lamb or vegetable samosas

By
From
The Curry Guy
Makes
18–20

Shop-bought filo pastry is most often used at Indian restaurants. It does the job, but there’s nothing like homemade so I have included my pastry recipe here. If you want to make these samosas ahead of time, you can freeze them when shaped but not fried, on a plate, wrapped tightly in cling film. Once frozen, transfer to a freezer bag and store until ready to fry, defrosting them first.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
400g plain flour
pinch salt
1 tablespoon rapeseed oil
1 tablespoon melted ghee

For the meat filling

Quantity Ingredient
1 quantity Pre-cooked lamb keema

For vegetable filling

Quantity Ingredient
2 tablespoons rapeseed oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 green bird’s-eye chillies, finely chopped
1 tablespoon Garlic and ginger paste
2 floury potatoes, peeled and cut into 1cm cubes
2 teaspoons Mixed powder
250ml homemade vegetable stock or * spice stock [rid:37856], enough to cover
1 carrot, finely chopped
3 tablespoons finely chopped fresh coriander
125g frozen peas
salt
rapeseed oil, for deep-frying

Method

  1. Mix 350g of the flour in a large bowl with the salt, oil and ghee. Slowly drizzle enough water into the mixture until you have a firm but sticky dough. Sprinkle the remaining flour on a clean surface, tip out the dough and knead until it no longer sticks to your hands, about 5 minutes. Cover the dough and let rest for 30 minutes.
  2. To make the vegetable filling, heat the oil in a large pan over a medium-high heat until bubbles appear. Add the cumin seeds. When they become fragrant in the oil, toss in the onion and chillies, and fry until the onion is translucent and lightly browned. Add the garlic and ginger paste and fry for a further minute.
  3. Add the potatoes and mixed powder, and just enough water or spice stock to cover. Simmer until the potatoes are soft, topping up the stock if needed. Add the carrot and continue cooking until cooked through but still al dente. Reduce the stock until you have a dry potato mixture. Stir in the chopped coriander and peas and add salt to taste. Set aside to cool.
  4. Tear off a piece of dough the size of a golf ball and place on a floured surface (keep the remaining dough in the bowl, covered so that it doesn’t dry out). Roll the dough into a very thin rectangle, the thinner the better, about 5 × 12cm.
  5. To make your lamb or vegetable samosas, place about 1 tbsp filling at the top of the pastry rectangle. Fold the top left corner over the filling to make a small triangular pocket. There will still be about 6cm pastry under this triangular pocket. Fold the top of the triangle over onto the remaining pastry and then again to create a little triangular samosa. Press the seams together tightly and repeat until all of the samosas are made.
  6. When ready to cook pour 10cm of rapeseed oil into a deep saucepan and heat to 170°C. Fry the samosas in batches until nicely browned. Remove with a slotted spoon to a rack and keep warm while you fry the rest of the samosas.

Note:

  • You will probably have some keema left over. Go ahead and use it in a curry or refrigerate/freeze for later use.
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