Meat samosa recipe
Lamb Samosa Recipe
Traditionally, the samosas, a dish of Indian origin but widespread in the Middle East, are filled with a mixture of boiled and crushed potatoes with various spices. In some areas this mixture is replaced by meat, usually lamb, and I have used this idea to make these samosas, a tasty and different meal.
- 6 layers filo pastry
- 250 g minced lamb meat
- 100 g frozen peas
- 1 medium onion, finely chopped
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- Start by melting the piece of butter (about 5 grams) over medium low heat.
- Add the onion and let it soften.
- When the onion is soft, add the lamb, and go up to a high heat.
- Once the lamb is golden brown on the outside, add the spices (garam masala, turmeric, cumin and salt) and cook for 5 minutes.
- Then add the frozen peas and cook for another 5 minutes.
- We take out a layer of filo pastry and fold it horizontally in half, so that we have an elongated rectangle.
- Place some of the lamb mixture in the upper right corner.
- Careful, we bend down.
- Then we take the rest of the rectangle and pass it over the fold we just made and seal the edges with our fingers.
- Place the samosas on a baking layer and sprinkle with melted butter so that they are toasted in the oven.
- Bake for 6-7 minutes, or until the samosas are brown and crisp.
Serve with a plate of green salad and tomatoes with a soft vinaigrette or a little white basmati rice scented with garlic and curry sauce.
To drink the best is a cold tea or if you prefer it hot. If you like to drink some wine, I recommend a young red wine or a rosé wine. You can also accompany it with one of the delicious beers brewed in India.
For dessert some fine slices of watermelon or melon or a creamy ice cream with nuts.