Name: Spicy Lamb Samosa Cups Recipe
Total time: 35 min
Yield: 12
Cuisine: Asian

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Spicy lamb samosa cups-a quick and easy appetiser for your party table

How to make Spicy Lamb Samosa Cups Recipe

Nicky Corbishley

Crawler

Asian

<p>Spicy lamb samosa cups-a quick and easy appetiser for your party table</p>

Vegetable oil

Small onion peeled and finely chopped

Cloves garlic peeled and minced

Thumb sized ginger peeled and minced

Red chilli i used fresno variety,  finely chopped

Garam masala powder

Ground coriander

Cumin

Turmeric

Chilli powder

Salt

Black pepper

Minced lamb

Frozen petit pois peas

Sheets filo pastry

Melted butter

Finely chopped fresh coriander to garnish

Chilli flakes to garnish

step 1

Heat the oil in a medium frying pan and add the onion. Cook for 2-3 minutes until starting to soften. Add the garlic, ginger, chopped chillies, garam masala, ground coriander, cumin, turmeric, chilli powder, salt and pepper. Fry, stirring regularly for 2 minutes until the fragrance is released.

step 2

Add the lamb, and mixt together. Cook, stirring regularly, until the lamb is browned (about 5 minutes). Add in the peas and stir. Turn off the heat.

step 3

Whilst the lamb is cooking, lay the filo sheets out and brush melted butter on top of each sheet. Layer up the sheets, so you have 2 piles of 3 sheets. Use a 98mm (3+") cookie cutter to cut out circles. You should get at least 12 rounds (you may get a few more depending on your filo pastry sheet size).

step 4

Take a 12-hole shallow bun tin, and brush with melted butter. Fill each hole with a pile of the filo sheets. Squash them in, all the way to the edges.

step 5

Spoon in the lamb mixture and brush any pastry on show with melted butter.

step 6

Place in the oven for 12-15 mins until the filo pastry is crisp and browned.

step 7

Remove from the oven and serve hot, topped with a sprinkling of fresh coriander and chilli flakes.

step 8

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