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Lamb & potato samosas
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• 250g essential Waitrose Potatoes, cut into 1cm cubes
• ½ x 500g pack lamb mince
• 1 red chilli, finely diced
• 3cm piece ginger, grated
• 1 tbsp medium curry powder
• 100g frozen peas
• 150g tub Fage Total Natural Yoghurt
• 75g Sharwood’s Mango Chutney
• Oil, for deep frying
For the samosa pastry
250g plain flour
½ tsp salt
1 tbsp nigella seeds
50g ghee, melted
1 To make the filling, parboil the potatoes in boiling water for 4-5 minutes until just tender, then drain. Meanwhile, fry the mince in a medium frying pan to brown, add the chilli, ginger and curry powder and cook for 1 minute. Stir in the peas and potato cubes, then season and fry for 1-2 minutes. Allow to cool then divide into 12 equal portions.
2 While the filling is cooling, make the pastry. Mix the flour, salt and nigella seeds in a bowl. Stir in the melted ghee and gradually add approximately 100ml water, mixing with a round bladed knife until it forms a dough, don’t add too much water as you don’t want the dough to be sticky.
3 Mix together the yoghurt and mango chutney and chill until needed. When the filling has cooled, divide the pastry into 6 balls and roll one at a time on a floured surface into a 16cm circle. Cut the circle in half along the centre. Brush the cut edge of the semi circle with water and fold together to seal. Make it into a cone shape in your hand and spoon in one portion of filling, brush the pastry edges with water and seal to give a filled triangle. Repeat to give 12 samosas.
4 Heat the oil in a deep fat fryer or large saucepan to 190°C and cook the samosas 4 at a time for 5 minutes until golden, then drain on kitchen paper and serve hot or cold with the mango yoghurt.
Typical values per serving:
This recipe was first published in October 2017.