Delicious pastry triangles filled with mouthwatering spiced lamb mince. These make great snacks for parties or family gatherings. You can use use this same method and use beef mince instead. This recipe is inspired by my lovely mother.
As a guide, I made 60 samosas with this recipe. Quantity will change depending on the size of the pads you will be using.
In a pan add 4 tablespoons of oil, adjust the oil if required.
Once the oil is hot, add the ginger, garlic, cumins seeds and rest of the whole spices.
Cook this on high heat by stirring for 2-3 minutes.
Add in thinly sliced onions, chillies and salt. You can use more or less chillies, to your preferences.
Mix this on high heat then cook under medium heat until the onions are soft. Make sure to stir often.
Once the onions are soft, add in the spices:
Tumeric powder 1/3 Tsp
Cumin powder 1 & 1/4 Tsp
Coriander powder 1 & 1/3 Tsp
Hot/mild curry powder 1 & 3/4 Tsp
Garam Masala 1/4 Tsp (optional)
I used Bolst's hot curry powder, you can use any brand of your choice.
Mix this in and cook for 10-12 minutes on low heat. Make sure to stir often, if the spices become too dry then add a little amount of hot boiled water at anytime during this cooking stage.
Once the spices are cooked, add in the mince meat.
Tip to wash the mince:
I washed my meat in a big sieve in batches until the water was clear then drained it fully and kept it aside.
Put the gas up and mix this in.
Cook on high heat for a good few minutes, until all the excess water comes out the mince.
Stir at times, once all the excess water starts to dry up then put the gas down to medium heat.
Cook this for 15-20 minutes, make sure to stir at times and adjust the heat if required.
After 15-20 minutes, rinse in the peas and add it in.
You can use mixed vegetables 3 cups
3 medium potatoes, peeled, cut in small cubes, soaked in cold water, rinsed and drained before adding it in.
Put the gas up and mix this in. Cook this on medium heat until the peas looks done. Adjust the heat if required and make sure to stir often.
Towards the end of this stage you can also taste the salt and adjust if required. It is always best to add less salt at the start as you can adjust it now.
Once the peas look done and the mixture is dry, add in finely chopped fresh coriander.
Put the heat up, mix this in. Cook for a further 2-3 minutes and turn the heat off.
I like placing the mince in a colander to drain all the excess oil off.
Let the meat fully cool down, before making the samosas.
I made 60 samosas, this all depends on the size of the samosa pad you will be using.
I used the spring pad in the picture, I cut this into four strips and for each samosa I used a double layer. I like using a double layer of pastry so it doesn't absorb too much oil.
All done. Now you can equally divide them in food bags, label the bag, add the date and freeze them.
Here is a picture of some coated in bread crumbs. If you would like to do this, cover the samosa in egg wash before rolling them in golden bread crumbs.
If you fry the frozen samosas, it would be good to let it defrost for a bit or put in the microwave so the inside cooks equally. I like deep frying the samosas but you can also air fry or brush them with butter/oil and bake them in the oven.