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Spicy Lamb Samosas with Tamarind Chutney


Ingredients:


  • 500g ground lamb

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1-inch piece ginger, grated

  • 1 green chili, finely chopped

  • 2 tsp garam masala

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp turmeric

  • Salt and pepper to taste

  • 1 cup frozen peas

  • 10-12 samosa wrappers or spring roll pastry

  • Vegetable oil, for frying


For Tamarind Chutney:


  • 1/2 cup tamarind pulp

  • 1/4 cup jaggery or brown sugar

  • 1 tsp cumin seeds

  • 1/2 tsp chili powder

  • Salt to taste

  • 1 cup water



INSTRUCTIONS

 

Step 1


Prepare the Filling:

  • In a skillet, sauté onions, garlic, ginger, and green chili until fragrant.

  • Add ground lamb, breaking it apart as it cooks.

  • Sprinkle in garam masala, cumin, coriander, turmeric, salt, and pepper. Cook until lamb is browned and spices are fragrant.

  • Stir in peas and cook for another 2 minutes. Remove from heat and let cool.


Step 2


Assemble Samosas:

  • Place a tablespoon of filling in the center of each wrapper.

  • Fold into triangles and seal edges with a water-flour paste.


Step 3


Fry Samosas:

  • Heat oil to 180°C (350°F) and fry samosas in batches until golden brown and crispy.

  • Drain on paper towels.


Step 4


Make Tamarind Chutney:

  • In a saucepan, combine tamarind pulp, jaggery, cumin seeds, chili powder, salt, and water.

  • Simmer for 10-15 minutes until thickened.


Step 5


Serve: Serve hot samosas with tamarind chutney on the side.



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