01 August 2009

Recipe: Lamb Samoosas with Spicy Mango Chutney


Lamb Samoosas with Spicy Mango Chutney:


Lamb Samoosas:
500g Lamb mince
1 Onion, finely chopped
2 chillies, finely chopped
1 tbs Organic Curry Rub
1 bunch Coriander
3 tbs flour
3 tbs water
20 Samoosa Pastry Sheets

Spicy Mango Chutney:
100g Dried mango
2 Chillies, finely chopped
1 tsp Curry Rub
1 Lemon, juice
2 tsp Olive Oil


Lamb Samoosas:

In a large frying pan, brown mince and onions for 10 minutes. Add chillies and curry rub. Add a splash of water and cover pan and simmer for 10 minutes. Add coriander and season to taste.
In a small bowl combine flour and water to create a paste.
Lay out a samoosa pastry sheet brush with flour mix. Spoon 2 tsp of mince mix in one corner and fold over pastry into a triangle.
Deep fry samoosas until golden brown and place on paper towel to drain oil.
Serve with mango chutney and fresh lemon.

Spicy Mango Chutney:

In a bowl add mango and cover with hot water and soak for 1 hour. Drain mango and place into another bowl. Add the remaining ingredients and mix well.



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