Curried lamb samosas...

"A samosa is a fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by chutney. Samosas are a popular appetizer or snack in the Indian subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa." - by

I always wanted to make samosas. I didn't have a filo pastry at home though - which is usually used to make them - but I remembered that The Hairy Bakers made samosas once and it was a home made pastry, not filo. Found the recipe for the pastry online and the only thing left to 'create' was filling. Finally had an excuse to use that lamb laying in our freezer for some time now. I loved those samosas! You can eat them warm but personally I think (and mu Hubby thinks that as well) they are better cold. There is some work with the pastry itself but it's well worth it!!! :)

How to make it...

- 375 g plain flour
- 150 g self-raising flour
- 125 g butter
- splash of warm water
- 225 g minced lamb
- 1/2 cup sweetcorn
- 1/2 cup green beans
- hand full of fresh spinach (or frozen)
- 1 onion chopped
- 2 tablespoons curry spice mix
- salt
- oil for frying

Mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well (about 10 minutes) until it makes an elastic dough. Form the dough into small balls (you should have 12 balls) and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total). Cover with a clean tea towel and set aside.

On a bit of oil fry onion until golden brown. Add lamb and curry mix and fry until all the meat is ready. Add sweetcorn, spinach and green beans and fry for further 2 minutes. Set aside so it can cool completely before assembling.

Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling.
Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.