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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

  • 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 Mint paste

  • 2 tsp Methi (Fenugreek leaves)

  • 1 tsp Salt

  • 1 pack Samosa sheets

Preparation

  1. Boil potatoes and peas for 5 minutes, then drain and leave

  2. Cook mincemeat with all spices and simmer for 30 minutes (Put enough water to just cover the mince)

  3. Add potatoes and peas to mince

  4. Add 1 tsp mint paste and 2 tsp methi

  5. Allow the mincemeat to cool a bit then fill the samosa sheets.

  6. The samosas can be cooked immediately or frozen then cooked later from frozen. If freezing, lay them separately on a tray to freeze (see picture), then transfer them to a freezer bag or container when frozen.

  7. Cook in deep fryer, air fryer or oven till they are golden and crispy. (If frozen, they can be cooked in the air fryer for 10 minutes at 180 degrees).

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