Spicy Lamb and Pea Fried Pastries
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
16
- For the dough
- 3 cups all-purpose flour
- 4 Tbsps clarified butter
- 1 tsp salt
- For the filling
- 4 Tbsps clarified butter
- ½ tsp Ginger powder
- ½ tsp Cumin powder
- ½ tsp Coriander
- ½ tsp Chili powder
- 1 tsp Garam Masala
- 1 onion (very finely chopped)
- 14 ozs ground lamb
- 1 ¼ cups frozen peas (thawed)
- 1 tsp salt
- vegetable oil (for frying)
Preparation
Kitchen utensils
1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap
Preparation steps
1.
For the dough, mix the flour, clarified butter and salt together with enough warm water to form a soft dough. Turn onto a floured board and knead for 3 minutes then return to the bowl and let rest while you make the filling.
2.
For the filling, heat the clarified butter in a wide pan and gently fry the spices for 2 minutes.
3.
Add the onion, cook until softened then stir in the lamb, peas and salt. Cook for about 5 minutes or until the meat is well browned then set aside.
4.
Divide the dough into 8 pieces and roll each one out on a floured board to make a circle about 20 cm/8 " in diameter.
5.
Cut each circle in half, place a little of the filling on one half of each semi-circle, moisten the edges with water then fold over the pastry and press together the edges to make a tight seal.
6.
Heat the oil in a deep pan until small bubble rise to the surface then deep fry the samosas in batches for 3 - 4 minutes, turning once, until they are golden brown.
7.
Drain the samosas on kitchen paper and serve warm.
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