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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Samosas are delicious and a good way to introduce your family to East Indian cuisine. You can tailor the spiciness of the dish by adjusting the amount and kind of curry you use. I mentioned sweet curry in the recipe because it's light, but if you really like strong hot curry, use your fave! Read more ! Ingredients:
filling |
1 tablespoon oil |
1 clove garlic, crushed |
6 ounces minced lamb |
1 potato, par-cooked and diced into 1/2 inch cubes |
2 ounces peas |
1/4 teaspoon turmeric |
1 teaspoon sweet curry (or your favorite curry mixture) |
salt and freshly ground pepper |
oil for deep frying |
pastry |
8 ounces plain flour |
1/2 teaspoon salt |
4 ounces butter |
4 1/2 tablespoons milk |
oil for deep frying |
Directions:
1. MAKE FILLING
2. Heat oil in a frying pan.
3. Sauté garlic and lamb until browned.
4. Stir in potato, peas, turmeric, and cook, stirring to prevent the mixture from sticking for about 5 minutes.
5. Season and leave to cool.
6. MAKE PASTRY
7. Sift flour and salt into a bowl.
8. Rub in butter until mixture resembles bread crumbs.
9. Mix in milk to make tacky dough.
10. Flour hands, break off pieces of dough, size of a walnut.
11. Roll out on well-floured board to make thin circle.
12. ASSEMBLY
13. In center of each circle, place a good teaspoon of filling.
14. Dampen edges, fold over to make triangular patty.
15. DEEP-FRY
16. Deep fry a few at a time in at least two inches of oil until golden brown.
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