Name: Indian Lamb Samosas Recipe
Total time: 55 min
Yield: 2
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

Zinc

Vitamins & Minerals

How to make Indian Lamb Samosas Recipe

Taste

Crawler

Indian

Vegetable Oil

Onion,  Finely Chopped

Lean diced lamb

Patak's mild curry paste

Lemon juice

Mango Chutney

Desiree potatoes,  peeled,  cut into 1cm cubes

Frozen peas

Fresh coriander leaves,  roughly chopped

Sheets pampas shortcrust pastry

Egg,  Lightly Beaten

Preheat oven to 200c. Line 2 large baking trays with baking paper.

step 1

Heat oil in a non-stick frying pan over medium-high heat. Add onion. Cook for 2 minutes, or until tender. Add lamb, curry paste, juice, 2 tablespoons of chutney and potatoes. Stir to combine. Bring to the boil. Reduce heat. Simmer for 5 minutes. Add peas and coriander. Stir to combine. Cool.

step 2

Cut 12 x 14cm circles from pastry sheets. Brush edges with water. Place lamb mixture, 2 tablespoonfuls at a time, into centre of each circle. Fold in half. Press edges with a fork to seal. Place onto trays. Brush with egg. Bake for 25 to 30 minutes or until golden.

step 3

Combine yoghurt with remaining chutney. Serve with samosas.

step 4