Say goodbye to deep fried soggy samosas this Diwali!
My lamb samosas are baked instead of deep fried and are made using filo pastry, creating a perfectly light, crispy case for the juicy, slow cooked lamb shoulder inside. An egg wash mixed with turmeric is a great way to achieve a fantastic bright yellow finish to these samosas, as well as making the pastry extra crispy when you tuck in.
Green chutney is the perfect dip – crammed with fresh herbs, chillies and zingy lime!
(Makes 12 samosas)
- 400g lamb shoulder, diced
- 5 tbsp yoghurt
- 3 shallots, peeled
- 3 garlic cloves, peeled
- 3 inch piece of ginger, peeled
- 2 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp red chilli powder
- 3 tbsp groundnut oil
- 1 lamb stock cube
- 1 large onion, peeled and really thinly sliced
- 1 small bunch of coriander, finely chopped
- 12 sheets of filo pastry
- 3 tbsp oil, for brushing
- 1 large egg
- 1 tsp turmeric
- 1 tbsp nigella seeds or sesame seeds (optional)
For the green chutney:
- 150ml yoghurt
- 150ml single cream
- a handful of coriander
- a handful of curry leaves
- 10 mint leaves
- the juice of 1 lime
- 1/4 tsp sugar
- a pinch of salt
For the marinade, blend the shallots, garlic, ginger, chillies, all the dry spices and yoghurt in a food processor until smooth. Put the diced lamb into a sandwich bag, pour in the marinade, seal and shake about to coat the lamb. Keep in the fridge for a couple of hours (preferably overnight.)
Preheat the oven to 220°c. Pour the marinaded lamb into an ovenproof dish, drizzle with a few glugs of groundnut oil and cook in the oven for 20 minutes. Make up the stock cube with 300ml boiling water. Remove the lamb from the oven and reduce the temperature to 160°c. Pour the stock in with the lamb, cover with a sheet of baking paper, then seal with two sheets of tin foil. Return to the oven and cook for a further 3-4 hours until the meat falls apart.
Meanwhile heat another 1 tbsp groundnut oil in a non stick pan and add the sliced onion with 1/2 tsp salt. Cook on a medium heat for around 10-15 mins, stirring constantly, until the onions are crisp and golden.
Once the lamb is cooked, leave to cool completely. Using your hands or two forks, pull the lamb apart until the mixture is soft and broken up with some meaty chunks in tact. Mix through the chopped coriander and fried onions.
Preheat the oven to 200°c. Whisk up the egg in a small bowl with the turmeric powder. Add 3 tbsp groundnut oil to another small bowl. Take a sheet of filo and lay on a dry work surface with the short end closest to you (portrait orientation.) Cut in half horizontally and reserve one half for later. Using a pastry brush, carefully brush the strip with a small amount of oil. Place a heaped dessertspoon of filling at the bottom the pastry strip. Fold the bottom right hand corner diagonally to the left to enclose the filling and form a triangle, sealing the open gap with a little of the egg mixture. Next fold the triangle away from you and carry on folding up the rest of the pastry strip, keeping the samosa shape. When you have reached the top, place the samosa on an oiled baking tray. Brush with the egg wash then sprinkle with nigella seeds. Repeat until all of the pastry has been used up.
Bake in the oven for 25 minutes until the bottoms are light golden brown. While the samosas are baking, blend all of the chutney ingredients in a food processor until smooth.
Serve your samosas hot and fresh out of the oven, with the cooling green mint chutney.