Lamb tikka samosas

Name: Lamb tikka samosas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 teaspoons olive oil, plus 100ml for brushing; 400 grams lean lamb mince; 4 Tbsps tikka paste; 1 large onion, grated, excess juice squeezed out; 1 large carrot, peeled and grated; 4 teaspoons dried mint; 2 Tbsps mango chutney, plus extra to serve; 200 grams frozen pea; 270 g sheets 270g pack filo pastry sheets (6 sheets); 1 leave salad and raita, to serve

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Lamb tikka samosas at home. This recipe serves 6. This hor d'oeuvre has 402 calories, 18g of protein, and 19g of fat per serving. Head to the store and pick up olive oil, carrot, pea, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Frying Pan

Add the tikka paste to the pan for another 2 mins until fragrant.

Equipment you will use

Frying Pan

Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.

Ingredients you will need

Chutney

Carrot

Onion

Mint

Peas

Cooking Oil

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Bowl

Spread out a sheet of filo, with a short end towards you.

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Spread

Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo.

Ingredients you will need

Cooking Oil

Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape.

Brush with more oil.

Ingredients you will need

Cooking Oil

Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.

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Wrap

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Baking Pan

To cook from frozen, heat oven to 200C/180C fan/gas

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Oven

Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle.

Equipment you will use

Baking Pan

Oven

Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.

Ingredients you will need

Chutney

Raita

Cooking Oil

Equipment

Ingredients

Servings:

2teaspoons

olive oil, plus 100ml for brushing 400grams

lean lamb mince 4Tbsps

tikka paste 1large

onion, grated, excess juice squeezed out 1large

carrot, peeled and grated 4teaspoons

dried mint 2Tbsps

mango chutney, plus extra to serve 200grams

frozen pea 270g sheets

270g pack filo pastry sheets (6 sheets)1leave

salad and raita, to serve

Recommended wine: Sparkling Rose, Sparkling Wine

Sparkling rosé and Sparkling Wine are great choices for Samosa. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Kir-Yianni Akakies Sparkling rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.