Indian Lamb Samosas Snacks
These deep-fried snacks are eaten throughout India. Originally the pastry parcel contained meat at one end and something sweet at the other, rather like our traditional Cornish pasty which was a convenient way of carrying a packed lunch. The most popular filling is a spicy mixture of lamb, potatoes and peas.
1 tablespoon oil
1 garlic clove, crushed
175 g (6 oz) lean minced lamb
1 potato, grated
50 g (2 oz) peas
1/2 teaspoon turmeric
1/2 teaspoon garam masala (optional)
oil, for deep-frying
salt and freshly ground black pepper
250 g (8 oz) plain flour
1/2 teaspoon salt
125 g (4 oz) margarine
4 1/2 tablespoons milk
Heat the oil in a frying pan and saute the garlic and lamb until browned on all sides. Stir in the potato, peas, turmeric and garam masala and cook, stirring to prevent the mixture from sticking, for about 5 minutes. Season to taste and leave to cool while making the pastry.
To make the pastry, sift the flour and salt into a bowl and rub in the butter or margarine until the mixture resembles fine breadcrumbs. Mix in the milk to form a tacky dough. With floured hands, break off balls, the size of walnuts, and roll each one out on a well-floured board to make a thin circle. (The mixture makes about 25 balls.)
In the centre of each circle place a heaped teaspoon of the lamb filling. Dampen the edges of the circles and then fold each one over to make a triangular-shaped patty completely enclosing the filling.
Heat the oil for deep-frying and fry the samosas, a few at a time, until they are crisp and golden brown. Remove with a slotted spoon, drain on kitchen paper and serve either hot or cold, but they taste better hot.
Makes about 25