Indian Curried Lamb Samosas

Very tasty to serve before the main course, with the main course or even on their own as a snack. If you make these please take a photo and add to this recipe thank you

Keith Vigon @cook_4574654

United Kingdom

Very tasty to serve before the main course, with the main course or even on their own as a snack. If you make these please take a photo and add to this recipe thank you

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Ingredients

15 mLoil or the equivalent of Ghee
1garlic clove, crushed
175 gminced lamb
4spring onions, finely chopped
10 mLmedium curry paste (or use the curry powder recipe I have posted
4dried apricots chopped
2large potatoes peeled and diced
2 tspapricots chutney
2 tbspfrozen peas
1good squeeze of lemon juice
1 tablespoonfresh chopped coriander
225 gpuff pastry-you can make your own that if you wish
Beaten egg, to glaze
1 tspcumin seeds
to tasteSalt and pepper
3 tbspnatural yoghurt and 1 tablespoon chopped fresh mint, for serving, add fresh sprigs to garnish

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Steps

1

Preheat the oven to 220°C and then take a large nonstick baking sheet and dampen it
2

Heat the oil in a frying pan and fry the garlic for about 30 seconds, not too long or it will go bitter. Then add the minced lamb continue frying for about 5 minutes stirring frequently until the meat is well browned
3

Stir in the spring onions, curry paste (or powder) apricots and potatoes, and cook for 2 to 3 minutes.
4

Add the apricots chutney, please and 4 tbsp of water stop cover and simmer for about 10 minutes, stirring occasionally. Stir in the lemon juice and the chopped coriander, then season with salt and pepper, stir then remove from heat and leave to cool
5

On a floured surface, roll out the pastry and cut into 415 cm squares. Place 1/4 of the mixture in the centre of each pastry square then brush the edges with the beaten egg. Fold over to make a triangle and ripple the edges with the back of a knife and make a small slit in the top of each.