Lamb tikka samoosas make a great starter. Tikka refers to small pieces of meat which are usually first marinated in spices and then cooked.
Equipment: Hart HQ Fry Pan
Prep time: 10 mins
Cooking time: 45 mins
Serves: 12 Samoosas
Ingredients
4 tbsp sunflower oil (60 ml)
1/3 cup oil for brushing (80 ml)
500 g lean lamb mince
Salt and cayenne pepper, to taste
¼ cup tikka paste (65 ml)
1 large onion, peeled and grated
1 large carrot, peeled and grated
2 tbsp mango atchar (30 ml)
200 g peas
6 sheets phyllo pastry
Method
- In a large frying pan, heat half the oil.
- Add mince and season with salt and cayenne pepper; fry until browned.
- Add tikka paste, fry for 2 minutes until fragrant.
- Add onions and carrots; fry for 5 minutes until veggies are soft.
- Transfer mixture into a large bowl, mix with atchar and peas.
- Leave to cool.
- Spread out a sheet of thawed phyllo with the short end of the pastry closest to you on the working surface.
- Brush the pastry with oil.
- Take the long edge of the pastry and fold in by about 5 cm towards the middle of the sheet and cut; forming a long, 5 cm wide doubly folded strip of pastry.
- Repeat for each samoosa.
- Spoon a tablespoon of lamb mixture onto the top right corner of a pastry strip and fold the top left corner of the pastry over the mixture to line up with the right edge of the pasty, forming a triangle.
- Continue folding the pastry down the length of the strip to make the triangular samoosa shape.
- Preheat oven to 200°C.
- Arrange samoosas on a baking tray, brush with oil.
- Place tray in middle of oven, bake samoosas for 35 to 40 minutes, turning over after 20 minutes.
- Cook until golden and piping hot in the centre.
- Drain samoosas of excess oil on kitchen paper towel; serve with extra atchar and Raita.
