Crispy keema samosas
Super crispy and crunchy on the outside, and chock full of juicy spiced minced lamb.
YIELDS
5
TO
6
Ingredients
- 1/2 tablespoon canola oil
- 1 medium onion, finely chopped
- 1/2 tablespoon ground fennel
- 1 teaspoon cayenne chilli powder
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 pound minced lamb
- 1/2 cup frozen peas
- Salt, to taste
- 1/4 cup fresh coriander
- Large frozen spring roll wrappers
- All purpose flour
- Vegetable oil, for frying
Directions
- Heat a large frying pan on medium heat and add oil.
- Once the oil is hot, tip in onions and sauté until translucent and soft.
- Add fennel and chilli, and sauté for one minute to slightly toast spices.
- Then add the grated ginger and garlic, and cook for 10 to 15 seconds to soften.
- Increase heat to high and add the lamb.
- Cook for five to seven minutes breaking the meat apart until just cooked, and a little moisture still resides in the pan.
- Add peas, and salt to taste and warm through for a minute.
- Remove the pan from heat, and stir in the coriander.
- Mix together a few tablespoons of flour with enough water until thick glue-like paste forms.
- Allow spring roll wrappers to thaw in packaging, and cut the square into three even rectangles.
- From one rectangle, peel away two sheets together which will form the pastry for the samosa.
- Fold in the bottom right corner towards the center of the pastry and fold over so that a straight line forms.
- Spread glue on a folded portion of the pastry, and pull the bottom left corner of the wrapper towards the center of the pastry to create a cone.
- Press down firmly so that the two pieces stick together.
- Lift up the cone, and fill it with about one to two tablespoons of Keema mixture.
- Smear glue over the pastry flap, fold over and press down to create a samosa triangle.
- Repeat with remaining wrappers and Keema. This recipe makes 30 to 40 samosas.
- Heat three inches of oil in a wok to 375° F, and gently lower in samosas, a few at a time, ensuring not to crowd the pan.
- Cook for three to four minutes, turning often until crispy and golden on the outside.
- Drain on a paper towel, and serve hot with mint coriander chutney. Enjoy!
