Recipe: Lamb Samoosas with Spicy Mango Chutney

Lamb Samoosas 500 g Lamb mince 1 Onion (finely chopped) 2 Chillies (finely chopped) 1 tbsp Curry Rub 1 bunch Coriander 3 tbsp Flour 3 tbsp Water 20 Samoosa Pastry Sheets In a large frying

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Lamb Samoosas

  • 500 g Lamb mince
  • 1 Onion (finely chopped)
  • 2 Chillies (finely chopped)
  • 1 tbsp Curry Rub
  • 1 bunch Coriander
  • 3 tbsp Flour
  • 3 tbsp Water
  • 20 Samoosa Pastry Sheets
  1. In a large frying pan, brown mince and onions for 10 minutes

  2. Add chillies and curry rub

  3. Add a splash of water and cover pan and simmer for 10 minutes

  4. Add coriander and season to taste

  5. In a small bowl combine flour and water to create a paste

  6. Lay out a samoosa pastry sheet brush with flour mix

  7. Spoon 2 tsp of mince mix in one corner and fold over pastry into a triangle

  8. Deep fry samoosas until golden brown and place on paper towel to drain oil

  9. Serve with mango chutney and fresh lemon


1-Pot Spicy Mango Chutney

Delicious mango chutney made in 1 pot with simple ingredients. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes. 

  • 1 Tbsp coconut oil (sub water if avoiding oil)
  • 1/2 cup red onion (or shallot) (finely chopped)
  • 1-2 small red chilli peppers (seeds removed, minced (adjust according to preferred spice level))
  • ¾ cup red bell pepper (finely chopped (optional))
  • 2 tbsp ginger (fresh minced)
  • ¼ tsp red pepper flakes ((optional))
  • 1 tbsp curry powder
  • 3 cups ripe mango (chopped )
  • ½ cup mango or orange juice (or sub water and adjust sweetness as needed with varied results)
  • 1 tbsp apple cider vinegar (or lemon or lime juice)
  • 3-4 tbsp coconut sugar (or maple syrup (omit for a less sweet chutney))
  • 1 pinch sea salt
  • ¼ tsp garam masala  ((optional))
  1. In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder

  2. Cook for 3 minutes, stirring occasionally

  3. Then add the remaining ingredients and cover

  4. Cook on low for 20-30 minutes

  5. The mango should be soft but not entirely puréed

  6. Enjoy warm or let cool to room temperature before use

Recipe loosely adapted from Food Network.


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