Wednesday, January 23, 2013

Lamb Samosas

So today's recipe is based on yesterday's recipe, lamb stuffed eggplant. I had a bit of lamb filling left (about 1 cup) and I thought it would be a perfect filling for some samosas. If you remember, I shared a vegetable samosa recipe last summer which used puff pastry. Today's recipe uses phyllo dough but you could definitely use puff pastry instead (and vice versa, you could use phyllo dough to make the vegetable samosas).

Ingredients [makes 4 or 5 samosas]:
1 cup leftover lamb mixture from stuffed eggplants (OR 1/4 lb ground lamb, cooked until brown)
1/4 cup peas (frozen is fine)
1 teaspoon garam masala
4 sheets phyllo dough (might need more)
1 tablespoon melted butter

Start with the lamb mixture and add in peas and garam masala and give it a stir. It's fine if your peas are frozen, as these are going to cook further in the oven. Just make sure they're not all stuck together in one frozen mass.
This is phyllo dough. If you've never used it before, it's a super super thin dough and you've probably seen it before in baklava and spanakopita, which are just two really common examples.

To assemble the samosas, layer 2 sheets of phyllo dough (be careful not to tear them) and cut down the middle, lengthwise, to create two long rectangles - each "2-ply" rectangle will be used to make one samosa. Place about 2 tablespoons of filling on one corner of the dough and then fold up the corner to create a triangle. Then fold over and over and over until you have your completed samosa. By the time the dough is folded over and over and over, the filling should be completely encased inside the phyllo.
I hope the description wasn't too confusing. Here's another way to look at how the samosa should be folded.
Once the samosas are all competed, place on a baking sheet and brush with butter.
Bake the samosas in a 350 degree oven for 10 minutes or until golden brown.
Don't these look delicious?
Plate and serve while they're still hot and the dough is crispy.
Here's the recipe page:

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