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Plascon Lamb Samosas

Samosas

Lamb Samosas
 
Recipe: Dion Vengatass
Makes: 25
Preparation: 25 minutes
Cooking: 30 minutes
 
INGREDIENTS
 
600 g lamb mince 
2 onions, finely diced
5 tsp garlic paste
2½ tsp ginger paste
10 curry leaves, sliced
3 g dried fenugreek leaves (optional)
3 Tbsp Kashmiri fine chili powder
5 tsp ground turmeric 
5 tsp ground coriander 
2 tsp ground cumin 
2½ tsp fine salt 
3 fresh green chilies, sliced
3 Tbsp chopped fresh coriander 
1½ Tbsp chopped fresh mint 
25—30 samosa leaves/pur
flour glue – ¼ cup cake flour mixed with 2 Tbsp water
oil for deep frying
 
METHOD
 
In a large pan add the mince and bring to a high heat. Cook the mince for about 15 minutes until all the liquid has evaporated and the mince is brown.
Turn the heat down to medium, add the onions, ginger and garlic paste and 
sweat them with the mince for 5 minutes.
Add all the spices and salt and cook for 5 minutes.
Remove from the heat and add the fresh chopped chilies, coriander and mint
Mix well and allow to cool down.
 
Folding samosas
Hold a strip of samosa leaf in one hand and pull the bottom corner across, fold upwards to form a triangle with sharp corners and a pocket. Fill the pocket with the mince mixture using a small spoon, now fold triangle pocket over again to meet another sharp corner, do so until you come to the end of the samosa leaf. Spread the flour glue lightly on the edge of the samosa leaf and close the samosa tightly ensuring that there are no gaps at the corners of the triangle. 
Heat enough oil for deep frying in a deep saucepan over medium heat. Fry the samosas in batches, turning once or twice until golden brown (the oil must not be piping hot). Take out Samosas with a slotted spoon and drain on paper towels.

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