LAMB AND POTATO SAMOSAS

ingredients

• 250g Potatoes, cut into 1cm cubes • ½ x 500g pack lamb mince • 1 red chilli, finely diced • 3cm piece ginger, grated • 1 tbsp medium curry powder • 100g frozen peas • 150g tub Yoghurt • 75g Mango Chutney • Oil, for deep frying - For the samosa pastry • 250g plain flour • ½ tsp salt • 1 tbsp nigella seeds • 50g ghee, melted

Step 1

To make the filling, parboil the potatoes in boiling water for 4-5 minutes until just tender, then drain. Meanwhile, fry the mince until brown, add the chilli, ginger and curry powder and cook for 1 minute. Stir in the peas and potato cubes, then season and fry for 1-2 minutes. Allow to cool then divide into 12 equal portions.

Step 2

While the filling is cooling, make the pastry. Mix the flour, salt and nigella seeds in a bowl. Stir in the melted ghee and gradually add 100ml water, mix with a round bladed knife until it forms a dough. don’t add too much water as you don’t want the dough to be sticky. Mix together the yogurt and mango chutney and chill until needed.

Step 3

When the filling has cooled, divide the pastry into 6 balls and roll each one (on a floured surface) into a 16cm circle. Cut the circle in half. Brush the cut edge of the semi circle with water and fold together to seal. Make it into a cone shape and spoon in one portion of filling, brush the pastry edges with water and seal to give a filled triangle. Repeat to give 12 samosas. Heat the oil in a deep fat fryer or large saucepan to 190°C and cook the samosas 4 at a time for 5 minutes until golden, then drain on kitchen paper and serve hot or cold with the mango yogurt.

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