We went for Indian food yesterday and small boy wanted some samosas. There were two kinds on the menu: vegetarian and meat. He ordered the meat one, and regretted. He really likes the potatoes and peas in vegetarian samosas.
Since I have some minced lamb from lunch, I decided to re-concoct it and make samosas out of them. Easy recipe and a hit with my fussy eaters. I didn’t make vegetarian samosas, but one that has very little meat and mostly filled with fried potatoes and peas spiced with cumin and fennel seeds.
400g Self-raising flour
3 Tbsp Ghee
1 tsp Salt
1 Tbsp Cumin
1/2 tsp pepper
90g Water (or just enough to combine the flour into a dough)
200g Minced lamb
5 medium potatoes, skinned and diced
1/2 cup peas, frozen
1 tsp bullion powder
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp chilli powder
1 Tbsp Oil
5 cloves Garlic, minced
1 Large onion, finely diced
Salt and pepper to taste
1 cup of oil for deep frying the potatoes and later the samosas.
- In a blender, blitz the ghee and flour until just mixed.
- Add the salt, pepper and then the water to combine into a dough.
- Set aside.
- Fry the potatoes in a cup of oil until they are light brown.
- Heat up a pan with the cooking oil and fry the onions and garlic at low heat for about 7 minutes.
- Turn up the heat and fry the mined lamb until cooked. Add the peas, bullion powder and the seasoning.
- Set aside.
- Take 40g of the dough and roll them into a circle.
- Place a spoonful of filling into the dough and sealed them. I make them into triangles.
- Deep fry in in a cup of oil at medium heat until golden brown.