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Lamb and Vegetable Samosas  HT  Indian  HD 40mins



Makes approx. 12            Hot  Lamb   Vegetables  Starter   Appetizer   Party   Buffet   Hors d'oeuvre Curry   Ind  India  Asia  Asian



    1 tbsp Vegetable Oil

   1 Onion, chopped

   1 Garlic Clove, crushed

   225g/8oz Minced Lamb

   1 teasp Curry Powder

   1 teasp Garam Masala

   1 teasp Ground Cumin

   1 teasp Ground Coriander

   1 Large Potato, peeled, diced and cooked

   2 Carrots, grated

   50g/2oz Frozen Peas


   6 sheets Phyllo (Filo) Pastry, defrosted




1. Heat the oil in a pan, add the onions and garlic and gently fry until  soft and transparent.


2. Raise the heat then add the mince and brown. Add the spices and allow to cool.


3. Cut each filo sheet into half lengthways. Take one strip of pastry and place on the work surface in front of you lengthways. Fold over the bottom right hand corner diagonally so the bottom short edge is parallel to the left hand long edge. Do not press too firmly as the crease is only to give you a guide as to where to place the filling. Pull the folded "triangle" part of the pastry back flat.


4. Place 2-3 teaspoonfuls of the filling to the left (top) of the crease guide, but not too near to the edges, then fold the triangle part over the filling.


5. Now fold the triangle with the filling away from you, thus enclosing the top part of the triangle, then fold again towards the right, keeping the triangle shape. Continue folding the triangle in this way until you come to the end of the strip of pastry. You should end up with a perfect triangle which totally encloses the filling.


6.  Repeat the above process with the remaining pastry sheets. This sounds very fiddly, but by the time you've done 2, you'll wonder what all the fuss was about!


7. Preheat the deep fat fryer to 180C, 350F.


 8. Fry the Samosas a few at a time, until golden brown. Drain on kitchen paper and keep warm whilst you fry the remaining samosas. Serve hot.


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