Samosas with Savory Ground Lamb Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 35.3 mg | (294 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 118 mg | (3 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 0 g |
Ingredients
- For the filling
- 1 onion
- 400 grams Ground lamb
- 2 tsps freshly grated ginger
- 2 Tbsps clarified butter
- ½ tsp Cumin
- ¼ green, chopped chili pepper
- 1 tsp ground coriander
- 1 tsp sweet ground paprika
- 1 tsp Garam Masala
- salt
- For the dough
- 350 grams Pastry flour
- 4 Tbsps clarified butter
- 1 tsp salt
- 1 l vegetable oil (for frying)
Preparation steps
For the dough, place the flour in a bowl, add the butter, salt and 175 ml (approximately 3/4 cups) of water. Mix all ingredients into a dough, then knead thoroughly until it is firm and supple. Cover and let rest about 20 minutes.
For the filling, peel the onion and cut into small cubes.
Heat the butter in a saucepan and toast the cumin over medium heat for about 1 minute. Stir in the ginger and all other spices except salt. Add the onions and lamb and fry everything for about 5 minutes, until crumbly. Reduce the heat, cover the pan and cook for another 10 minutes. Add 1/2 cup water if necessary. Season with salt and refrigerate.
Divide the dough into 8 balls. Roll out each dough ball on a large wooden board coated with oil into round flat cakes about 20 cm (approximately 8 inches) in diameter. Cut the dough circles in half down the middle.
Form the halved dough into a cone shape and squeeze well with moistened fingers to secure.
Add approximately 2 tablespoons of filling into each cone and seal the edges with moistened fingers. Continue to prepare all the samosas in this way.
Heat oil in a saucepan over medium heat. Fry the samosas in portions in the hot oil for about 3-4 minutes, turning once. Drain on paper towels. Keep the finished Samosas warm in the oven until ready to serve.
