Waitrose and Partners
Lamb samosas with mint yogurt dip

Lamb samosas with mint yogurt dip

Samosas are substantial enough to enjoy as a meal with a simple salad, or use them to add variety of texture and flavour to a curry feast. These are baked instead of fried.

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  • Serves6
  • CourseSide
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • PlusPreparation time 30 minutes + cooling

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Ingredients

  • 1 medium British Maris Piper Potato, cut into small dice
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • ½ x 500g 500g pack British lamb mince
  • ½ x 180g jar Rogan Josh Spice Paste
  • 4 sheets Jus-Rol Filo Pastry
  • 50g butter, melted
  • 1 tsp Bart Black Mustard Seeds, lightly crushed

For the chutney

  • 25g pack mint, leaves finely chopped
  • 1 clove/s garlic, crushed
  • 1 green chilli, deseeded if liked, finely chopped
  • 100g Essential Low Fat Natural Yogurt
  • 1 tsp clear honey

Method

  1. Boil the potatoes in lightly salted water for 4-5 minutes or until just soft. Drain thoroughly. Heat the oil in a frying pan and fry the onion for 3 minutes to soften. Add the lamb mince and cook, breaking it up with a wooden spoon, for 5 minutes until thoroughly browned and the juices run clear. Remove from the heat, add the potatoes and spice paste and leave to cool.

  2. For the chutney, combine the ingredients in a serving bowl, then season and chill. Preheat the oven to 180ºC, gas mark 4.

  3. Spread a sheet of filo on the work surface, (cover the rest with a clean damp tea towel) and brush lightly with melted butter. Cut lengthways into 3 even strips, then across, to give 6 rectangles.

  4. Place a small dessert spoon of filling at one end of a piece of pastry. Make a diagonal fold from a top corner to enclose it, then continue folding to form a neat, triangular parcel. Brush with butter and move to a large nonstick baking sheet. Repeat to make 24 samosas, using another baking sheet if needed.

  5. Sprinkle the samosas with the mustard seeds. Bake for 15-18 minutes or until golden and thoroughly cooked through. Leave to cool for 10 minutes, then serve with the dip.

Cook’s tip

The samosas can be made several hours ahead. Brush with butter, then sprinkle with seeds and chill, ready to pop in the oven. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,250kJ/ 539kcals

Fat

30g

Saturated Fat

19g

Carbohydrates

59g

Sugars

6.1g

Fibre

7g

Protein

5.5g

Salt

1.1g

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