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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
Ingredients:
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
Salt
6 sheets Phyllo (Filo) Pastry, defrosted
Instructions
1. Heat the oil in a pan, add the onions
and garlic and gently fry until soft
and
2. Raise the heat then add the mince and
brown. Add the spices and
3. Cut each filo sheet into half
lengthways. Take one strip of pastry and place on
4. Place 2-3 teaspoonfuls of the filling
to the left (top) of the crease guide, but not
5. Now fold the triangle with the filling
away from you, thus enclosing the top
6. Repeat
the above process with the remaining pastry sheets. This sounds very
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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