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Samosas

Prep Time:

1 hour

Cook Time:

1 hour

Serves:

20-25

Level:

Intermediate

Ingredients

  • 1kg Lamb mince

  • 500g Potatoes - chopped into 1/2 inch cubes

  • 1 cup Garden Peas

  • 1 large Onion (diced)

  • 3 cloves Garlic

  • 1 tsp Ginger paste

  • 2 tsp Dhaniya (coriander) powder

  • 1 tsp Jeera (cumin) powder

  • 1 tsp Haldi (turmeric) powder

  • 1/4 tsp Chilli powder

  • 1 tsp Mixed spice

  • 1 tsp Salt

  • 1 tsp Mint paste

  • 2 tsp Methi (Fenugreek leaves)

  • 1 pack Samosa sheets

  • 1 Egg (beaten)

Preparation

  1. Fry the diced onion till slightly golden. 

  2. Add the Garlic and Ginger and fry for another 2 minutes

  3. Add the Mincemeat and fry on a high heat constantly stirring till it is brown and separated. 

  4. Add all spices (Dhaniya, Jeera, Haldi, Chilli, Mixed spice) and Salt then stir.

  5. Add enough boiling water to cover the mince and simmer for 30 minutes.

  6. Bring a separate pot of water to boil and add the Potatoes and Peas. Boil for 5 minutes then drain and leave

  7. Once the Mince is finished cooking add the Mint paste and Methi

  8. Add Potatoes and Peas to Mince

  9. Allow the mixture to cool a bit then fill the samosa sheets. Use the beaten Egg to seal the samosas.

  10. The samosas can be cooked immediately or frozen then cooked later from frozen. If freezing, lay on a tray separated to freeze. (They must be separate to avoid them sticking together. Once frozen, transfer them to a freezer bag or container. 

  11. Cook in deep fryer, air fryer or oven till they are golden, crispy and piping hot throughout. If frozen, they can be cooked in the air fryer at 180 degrees for 12 minutes.

Serve with mint yogurt

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