First we need to prepare the filling and allow it to cool. Start by caramalising the onion.
Next add the garlic, ginger, cumin and potatoes. Add a pinch of salt and allow to cook for 5 minutes.
Add the chilli powder, turmeric powder and garam masala. Cook for a minute. Add 1-2 tbsn water if the potato mixture is very dry.
Now add the ground lamb, tomato paste and diced green chilli.
Cook for 8-10 minutes. Then add peas and cook for a further 2 minutes. If you like you may add 2 tbsp chopped fresh coriander leaves after cooking the filling. Allow this filling to cool.
Meanwhile add all the ingredients for the samosa dough in a clean dry bowl.
Knead till it forms a ball. Allow the dough to rest for 10 minutes. Divide the dough to 8 balls. Roll each ball to an oval.
Cut these ovals in half and fold them to make cones, as shown in the pictures. Seal the edge with some water and press it to close it tight
Hold the cone in your left hand and fill it with the stuffing. Close it by folding the open part on the top and seal it with a little water
Deep fry the samosas in hot vegetable oil. When brown, take them out with a slotted spoon and put them on a plate covered with kitchen paper to get rid of the excess oil.
You can serve this on its own or with mint and coriander chutney.
- Lamb & Potato Filling
- 2.0 Large Potatoes, diced
- 500.0g Ground Lamb
- 0.0c Peas
- 0.0tsp Cumin Seeds
- 1.0 Large Onion, diced
- 2.0 Cloves garlic, minced
- 1.0in Ginger, grated
- 0.0tsp Turmeric Powder
- 0.0tsp Chilli Powder (optional)
- 0.0tsp Garam Masala
- 1.0 Green Chilli, finely diced (optional)
- Vegetable Oil
- Salt to taste
- 2.0tsp Tomato Paste
- Samosa Dough
- 1.0c Plain Flour
- 3.0Tbsp Vegetable Oil
- 1.0tsp Salt
- 0.0c lukewarm water (add little by little as required)
- 0.0Tbsp ajwain/carom seeds or cumin seeds (optional)