Lamb Samosas

Pastry for samosas is usually available at Indian / Asian stores, alternatives include Chinese eggroll pastry or Greek filo pastry. If you want to make your own see this recipe

Filling

½ kg minced Lamb

1 bunch spring onions

2 cloves garlic (minced)

½ inch ginger (minced)

2 to 3 finely chopped green chillies

½ cup chopped coriander leaves

salt to taste

1 teaspoon garam masala

1 table spoon Lea and Perrins Worcestershire Sauce.

1 tspn English mustard

1 tspn tomato puree

Dry cook the minced lamb with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, tomato puree and remove from heat when cooked. Remove from heat and add garam masala, onions and coriander.

Folding the Samosas

Ingredients

Flour and water paste

Pastry

Filling

Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.

Deep fry 3-4 at a time until golden.