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.
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Lamb Samosa Recipe
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.
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.