Ingredients.
For filling
LAMB SAMOSA
500g lamb mince meat.
100g frozen peas
100g sweet corn (small tin / frozen )
1 medium size potato (chopped in small size cube)
2 tablespoons oil fresh coriander (chopped)
2 spring onions (chopped)
5-6 cloves
2 to 3 cinnamon sticks
2 Juice fresh lemon .
2 tablespoon grated ginger
1 ½ grated garlic
1 ½ teaspoon salt
2 teaspoon cumin coriander powder
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon garam masala
VEG SAMOSA
300g frozen peas
2 medium size potato chopped in small cube
2 small carrots chopped into small pieces
1 small tin sweet corn
2 tablespoon oil
2 tablespoon grated ginger
1 tablespoon grated garlic
1 teaspoon grated green chilli
1 teaspoon tumeric powder
2 teaspoon cumin/coriander mix powder
2 teaspoon chilli powder
1 teaspoon Garam masala
1/2 teaspoon mustard seed
3 to 4 cloves
2 cinnamon sticks
For garnish
1 small chopped onion chopped fresh chopped coriander
3 to 4 chopped spring onion
1 lemon juice
LAMB SAMOSA
Heat the frying pan and add the oil, add cloves, cinnamon stick – wait for the crack add mince, potatoes, peas, corn and all powdered spices (not garam masala) stir well cook with lid on for 20-30 mins stir regularlyWhen done, add Garam masala and take the lid off let it Simmer on a low heat until the liquid evaporates turn off cooker, leave it to cool
VEG SAMOSA
Heat the pan and add oil on medium heat.
Add mustard seed, cloves, cinnamon stick.
When mustard seed crackle, add potato and carrot,
Add ginger, garlic, green chilli ,turmeric, cumin/coriander, chilli powders, salt. Mix it well,
Cover and cook for 10 minutes on medium heat.
Add sweet corn and peas, mix it well and cook for further 5/6 minutes.
Take the lid off, stir well. Check the potato to make sure it is cooked. Add Garam masala, and mix it well and let it cook (without lid) until the water of veg is dry.
Let it cool down, add chopped onion, fresh coriander, spring onions, lemon juice. Mix well.
Remove cloves and Cinnamon sticks.
Ready to fill.
Option one - you can buy ready made puff pastry.
Option two make your own pastry
Ingredients for pastry
400g plain flour
1 teaspoon salt
2 teaspoon cumin powder
lemon juice (1 lemon)
1 1/2 teaspoon oil .
Mix all the ingredients in a mixing bowl Add medium hot water as you need make nice firm dough Make small 4cm balls Roll 10cm puri shapes. Take two puri and brush the puri with oil brush(oil) then sprinkle dry plain flour on puris take one puri and place puri on top of each other, flour sides facing each other and roll full chapati half cook on both sides the chapati on a hot frying pan or chapati pan, then split both of them to separate and put it in a towel and cover it. Repeat for all the pastry balls
Then prepare the mince filling .Add chopped onions , spring onion, chopped coriander lemon juice mix it well .
Make a paste with flour and cold water – this is your glue.
Now take two to three chapati and cut them in half from each half chapati fold the chapati half with the flat edge on top, make a pocket of shape of Samosa fill with mince filling – not too much.Stick the samosa edges with the flour glue.After all samosas done fry on medium heat . Serve with yogurt and mint chutney.
To make chutney .
Ingredients. Bowl of Plain yogurt Tablespoon Mint sauce Large handful of fresh chopped coriander ½ tsp salt 1 tsp cumin powder 1 crush garlic clove
Mix the ingredients together