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Lamb And Cheese Samosa
Recipe by Depinder Chhibber
Try Depinder Chhibber's Lamb and Cheese Samosa today!
- Steps
- Ingredients
Ingredients
Samosa Pastry
Lamb Keema Filling
Mozzarella Filling
Sweet Tangy Chutney
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Steps
- For the Samosa Pastry dough, in a stand mixer fitted with a whisk attachment, add flour, salt and ghee. Mix the ghee into the dough until a breadcrumb consistency has reached.
- Add the ajwain seeds and water and knead for 3 minutes until a stiff to medium dough has formed. Brush with oil and cover with a tea towel. Rest for 20 minutes or until needed.
- For the Lamb Keema Filling, place the ginger, garlic and chilli in a mini food processor and chop until a fine paste forms.
- In a medium saucepan, melt ghee on a medium heat. Add the whole spices and cook for 30 seconds. Add the blended paste and onions, cook for 5 minutes, until the onions are translucent. Add the salt and ground spices cook for a minute to toast the spices then deglaze the pan with 2 tablespoons of water.
- Add the tomato paste and cook for a minute, then add the lamb mince and break up with a fork whilst continuing to sauté.
- When browned, add the peas, lime juice, and seasoning. Continue cooking for 5-8 minutes until lamb is cooked. Add the garam masala and chopped coriander. Season to taste. Set aside to cool
- For the Mozzarella Filling, dice the mozzarella into small cubes and mix with the rest of the ingredients in a small bowl. Set aside for assembly.
- For the Sweet Red Chutney, put all the ingredients in a saucepan and cook the chutney for 5-7 minutes, until glossy and thick. Adjust seasoning and place in a squeezy bottle. Set aside.
- To assemble the samosas, heat a deep fryer to 180°C or bring a large saucepan of oil to temperature.
- Take the rested samosa dough divide into 12 balls, approximately 40gm each. On a lightly floured surface, roll into a thin circular shape, approximately 13-15cm. Cut each circle in half to make each samosa.
- To make the samosa, brush the straight end of the semi-circle with a little water. Fold the corners of the disc towards each other and overlap so that the pastry forms a cone. Pick the dough up in your hands, pointy end facing down and press the wet dough together to form a seam.
- Add 1 tablespoon of lamb filling followed 1 heaped teaspoon of mozzarella filling and then some more lamb filling, leaving 1cm of pastry at the top. Using your fingers, dab the edges of the pastry with water. Create a pleat in the top of the dough, opposite the seam and then press the open edges together. The pleat will allow the samosa to stand upright. Repeat this process for the remaining samosas.
- Deep fry the samosas, in batches for 6 minutes, turning half-way through to ensure even browning.
- Serve hot with chutney.
