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Lamb samosas

So moreish, they’ll all disappear!

Delicious chunks of lamb in crisp filo pastry. Serve them as a side dish or starter. You could also have them for breakfast (I do).

Heat tbsp of oil in a large saucepan and cook the onion, garlic and meat for 5 minutes, until browned. Add the curry powder and cook for a further 5 minutes. Add the drained vegetables to the frying mixture. Cook for 2 more minutes. Stir in the coriander, remove from the heat and allow to cool.

Folding method for samosas

Take one sheet of filo pastry and fold it in half length ways. Place 2–3 heaped teaspoons of the lamb & veg mixture at one end, then fold over one corner to make a triangle. Continue folding this way to make a triangular package, sealing the edges by pressing with wet fingers. Repeat with the remaining pastry and filling.

3 Samosas frying
Take a large pan, and fill with oil about 2.5 cm (1") deep. Heat the oil to medium-high. To test, drop in a small piece of bread: it should float straight to the top and fizz. Add your samosas two at a time and cook for 30 seconds each side, or until golden brown. Remove and place on kitchen paper.



Makes 20
20 sheets filo pastry
1 lamb chop, finely diced
200 g (7 oz) tin mixed vegetables, drained
½ medium onion, finely chopped
2 garlic cloves, crushed
½ tbsp curry powder
1 tbsp fresh coriander, finely chopped
groundnut oil, for deep frying

Cook’s Notes

As samosas are even better eaten straight after being cooked, you could freeze the unfried samosas for a later date.

For extra heat, add a finely chopped fresh chilli along with the mixed vegetables.

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