Lamb Samosas with Raita

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Lamb Samosas with Raita
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1 hr
ready in 3 h.
Ready in


For the samosas
1 ⅔ cups flour
1 tsp salt
5 Tbsps Oil
2 onions (diced)
2 garlic cloves (diced)
½ red chili pepper (finely chopped)
2 tsps ground ginger
2 tsps Curry powder
½ tsp ground cilantro
1 Tbsp lemon juice
1 ⅔ cups Lamb fillet (diced)
1 Tbsp tomato puree
1 Tbsp fresh mint (chopped)
1 egg white
Oil (for frying)
For the tomato raita
cup Yogurt
cup Tomatoes (diced)
¼ cup onions (diced)
1 tsp fresh cilantro (chopped)
¼ tsp Cumin powder
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Preparation steps

Mix the flour and salt on the work surface. Add 2 tbsp oil and 60 ml warm water and knead into a smooth dough gradually adding 50 ml water to the mixture.
Wrap the dough in foil and allow to rest for 2 hours in the refrigerator.
Heat 3 tbsp oil in a skillet and sweat the onions and garlic. Add the chilli, ginger, curry and coriander and fry for 1 minute. Quench with lemon juice, add the meat and 150 ml water and simmer on a low heat until the liquid has evaporated. Add the tomato puree and mint and then let the filling cool.
To make the raita: Mix the yogurt with all the other ingredients and season to taste.
Re-knead the dough, halve it and roll one half out on a floured work surface approx. 20 x 42 cm (8" x 16.5") and cut out 7 strips 20 x 6 cm (8" x 2"). Do the same with the other half of dough.
Place a tsp of filling on one end of each strip and fold over diagonally so that the filling rests in the fold. Keep folding the dough strip along the diagonal until you get to the end. Brush the short end of the strip with egg white and press firmly closed.
Heat sufficient oil in a fryer or a skillet and fry the samosas at 180°C, 375°F. (The oil is hot enough when small bubbles appear on a wooden spoon. ) Serve with the tomato raita.