Recipes

These spicy snacks are served throughout India and are immensely popular. They make terrific party food and can be prepared in advance and frozen either half-fried or uncooked.

INGREDIENTS

1 quantity Samosa Pastry (Refer previous post)
Vegetable oil, for deep-frying Fresh coriander sprigs, to garnish

FILLING

2 tbsp ghee or vegetable oil
1 onion, chopped
450 g/1 lb fresh lamb minces
1 tsp Garlic Paste
1 tsp Ginger Paste
Salt and pepper

COOK’S TIP

Frozen samosas do not need to be thawed before deep-frying. However, if you prefer to thaw them, this will not adversely affect them.

METHOD

1. To make the filling, heat the ghee in a large, heavy-based frying pan. Add the onion and cook over a low heat, stirring frequently, for 10 minutes, or until golden. Add the lamb, Garlic Paste and Ginger Paste and season to taste with salt and pepper. Cook, breaking up the meat with a wooden spoon, for 10 minutes, or until the mixture is fairly dry. Transfer to a bowl with a slotted spoon and leave to cool.

2. Break small balls off the dough and roll each out very thinly to form a round Cut in half, dampen the edges and form into cones. Fill the cones with a little of the filling, then dampen the top and bottom edges and pinch together to seal, Reserve.

3. Fill a deep-fat fryer or large, heavy-based saucepan one-third full with vegetable oil and heat to 180-190°C/35O-375°F, or until a cube of bread browns in 30 seconds. Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the remaining samosas. Serve hot or cold, garnished with fresh coriander sprigs.

VARIATION

If you don’t want to go to the bother of making the samosa pastry yourself, you can use spring roll wrappers instead.

Trackback URI | Comments RSS