Potato and Lamb Samosas

Name: Potato and Lamb Samosas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 59 milliliters thawed frozen baby peas; 118 milliliters canned low-sodium chicken broth; 2 teaspoons Madras curry powder; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 113 grams lean lamb shoulder, cut into 1/2-inch dice; 1 Tbsp extra-virgin olive oil; 1 small onion, finely chopped; 425 grams package pie crusts; 1 medium all-purpose potato, peeled and cut into 1/4-inch dice; 1 pinch Salt and a of cayenne pepper

Potato and Lamb Samosas might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free recipe has 59 calories, 1g of protein, and 3g of fat per serving. This recipe serves 40. Head to the store and pick up lamb shoulder, potato, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium skillet, heat tablespoon of the olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the lamb and cook over moderately high heat until browned all over, 6 to 7 minutes. Using a slotted spoon, transfer the lamb to a plate.

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Lamb

Equipment you will use

Slotted Spoon

Add the onion to the skillet along with the remaining 1/2 tablespoon of oil and cook over moderately low heat, stirring, until softened, 3 to 4 minutes.

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Onion

Cooking Oil

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Frying Pan

Return the lamb to the skillet, add the potato and cook until sizzling.

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Potato

Lamb

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Frying Pan

Add the curry powder, cumin, coriander and cayenne and cook over low heat, stirring constantly, just until slightly darkened, about 4 minutes.

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Curry Powder

Coriander

Ground Cayenne Pepper

Cumin

Add the broth and bring to a simmer, stirring, to scrape up any browned bits from the bottom. Cover the skillet and cook over low heat until the meat and potato are tender, about 30 minutes.

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Potato

Broth

Meat

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Frying Pan

Remove the lid and cook until the liquid is absorbed. Stir in the peas and season with salt.

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Peas

Salt

Transfer to a bowl and let cool completely.

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Bowl

Preheat the oven to 40

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Oven

On a lightly floured surface, roll out the pie crusts, 1 at a time, to a bare 1/8-inch thickness and cut out a total of 40 rounds with a 2-inch round biscuit cutter. Lightly brush the rounds with water, top with a scant teaspoon of the filling and fold in half. Sea] the edges a fork.

Ingredients you will need

Pie Crust