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
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
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In a large frying pan, brown mince and onions for 10 minutes
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Add chillies and curry rub
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Add a splash of water and cover pan and simmer for 10 minutes
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Add coriander and season to taste
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In a small bowl combine flour and water to create a paste
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Lay out a samoosa pastry sheet brush with flour mix
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Spoon 2 tsp of mince mix in one corner and fold over pastry into a triangle
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Deep fry samoosas until golden brown and place on paper towel to drain oil
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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))
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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
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Cook for 3 minutes, stirring occasionally
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Then add the remaining ingredients and cover
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Cook on low for 20-30 minutes
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The mango should be soft but not entirely puréed
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Enjoy warm or let cool to room temperature before use
Recipe loosely adapted from Food Network.