Deep Fried Ground Lamb Pies (Samosas)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,660 cal. | (127 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 262 g | (226 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 147.4 mg | (1,228 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 40.6 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the filling
- 1 onion
- 400 grams Ground lamb
- 50 grams dried Apricot (chopped)
- 2 tsps freshly grated ginger
- 2 Tbsps Ghee (substitute clarified butter)
- ½ tsp Cumin
- ¼ tsp Chili powder
- 1 tsp ground coriander
- 1 tsp sweet ground paprika
- 1 tsp Garam Masala
- salt
- For the dough
- 300 grams Pastry flour
- 4 Tbsps Ghee (substitute clarified butter)
- 1 tsp salt
- ¼ tsp Thyme seeds
- 1 l vegetable oil (for frying)
- vegetable oil (for the work surface)
Preparation steps
For the dough, place the flour, ghee, salt, thyme seeds and 175 ml (approximately 3/4 cup) water in a bowl. Mix all ingredients into a dough mix and knead thoroughly until it is soft and firm. Cover and let stand about 20 minutes.
For the filling, peel the onion and cut into small cubes.
Heat the ghee in a saucepan over medium heat, add the cumin and saute for about 1 minute. Then add the ginger and all other spices except salt. Add the onion and the ground lamb and cook until crumbly, then add apricots and cook everything about 5 minutes. Reduce the heat, cover cook, stirring occasionally.
Let simmer 10 minutes, adding 1/2 cup water as needed. Season with salt and refrigerate.
Divide the dough into 8 balls. Roll each dough ball out onto a large wooden board greased into round flat circles each about 20 cm (approximately 7 3/4 inch) in size. Cut the circles in half.
Shape the halved dough pieces into a cone shape. Press the straight edges together and squeeze well with moistened fingers to seal.
Add approximately 2 tablespoons filling into each cone and seal the edges with moistened fingers. Repeat process with all samosas.
Heat oil in a saucepan over medium heat. Fry the samosas, in batches, in hot oil and about 3-4 minutes, turning once. Drain on paper towels and serve warm.
