If fresh peas are out of season, look for high-quality frozen brands such as Cascadian Farm.
Ingredients
Makes 12 samosas
For dough
For filling
To fry and serve
Make dough
Step 1
In large bowl, whisk together flour and 1/4 teaspoon salt. Add olive oil and, using fingertips, blend until mixture resembles coarse meal. Add 1/4 cup water and stir with fork just until mixture comes together.
Step 2
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to medium bowl, cover with towel, and set aside to rest for at least 30 minutes.
Make filling
Step 3
In medium saucepan over moderately high heat, heat oil. Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté until softened, about 4 minutes. Add lamb and sauté until browned, about 8 minutes.
Step 4
Stir in curry powder and cumin and sauté 2 minutes. Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes. Stir in chicken stock, reduce heat to low, cover, and simmer until lamb is tender, about 30 minutes. (Lamb can be cooked ahead and refrigerated, covered, up to 24 hours.)
Step 5
While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes. Drain in colander, then transfer to large bowl and, using fork, gently mash. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 6
In small saucepan over moderately high heat, boil peas insalted wateruntil tender, about 1 minute for frozen and 5 minutes for fresh. Drain, rinse under cold running water, and drain again. Transfer to bowl with potatoes.
Step 7
When lamb is tender, transfer to food processor and pulse until finely chopped but not puréed. Transfer to bowl with potatoes and peas. Add cilantro and fold mixture to combine. (Filling can be made ahead and refrigerated, covered, up to 8 hours.)
Form and fry samosas
Step 8
Divide dough into 12 equal pieces and roll each piece into ball.
Step 9
On floured surface, using rolling pin, roll out 1 ball to 6-inch-diameter circle. Spoon about 2 tablespoons filling into center. Moisten finger with cold water and run around inside edge of dough circle.
Step 10
Imagining circle as face of clock, grasp edge at 2 o'clock and pull up over center of filling. Work around edge, pulling up at 4, 6, 8, 10, and 12 o'clock positions and crimping edges where they come together to seal, to form bundle resembling a truncated pyramid. Transfer to large baking sheet.
Step 11
Repeat to form remaining samosas. (Samosas can be formed ahead and refrigerated on baking sheet, loosely covered with plastic wrap, up to 2 hours.)
Step 12
In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 3 and returning oil to 350°F between batches, fry samosas until golden brown, 4 to 5 minutes. Transfer to paper towel–lined platter to drain.
Step 13
Serve immediately with apricot chutney.
How would you rate Curried Lamb Samosas with Apricot Chutney?
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Reviews (4)
Back to TopI made this for dinner last week. I used ground beef and instead of preparing a dough I used fyllo pastry for wrapping them. They turned out great! The whole family loved them. I served it with the apricot chatney. It took some time to prepare and fill in the samosas but it was well worth it! I'll make them again and maybe try out also the dough.
maryannk
Athens, Greece
3/29/2014
We made good use of our leftover grilled boneless leg of lamb by finely mincing it in this recipe, and following it as though it were fresh (with slightly less cooking time). We did not put it in the food processor. Potatoes were also cut finely. In addition, we used egg roll wrappers. It was spectacular. We just fell in love with this recipe.
ccwalker
Pittsburgh
4/7/2010
I made these at first and they were rather bland and dry. The next time I added to the filling one half cup of crushed corn flakes and a half pound of crispy bacon, lightly crumbled. Dee-lish! It has beome a holiday favorite at our house
ovenwiz
Craversville AL
2/13/2010
These were a bit time consuming, but not difficult and so worth it. We needed more water to get the dough to the correct consistency, but otherwise we made no changes. My husband keeps asking me to make this again!
mmbl
12/23/2008