#lamb samosas

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Working on the first day of Ramadan.

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Gorgeous Lamb Samosas @ Shaka Zulu, Camden

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Indian lamb samosas recipe

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onion. Cook for 2 minutes, or until tender. Add lamb, curry paste, juice, 2 tablespoons of chutney and potatoes.

Stir to combine. Bring to the boil. Reduce heat. Simmer for 5 minutes. Add peas and coriander. Stir to combine. Cool. Cut 12 x 14cm circles from pastry sheets. Brush edges with water.

Place lamb mixture, 2 tablespoonfuls at a time, into centre of each circle. Fold in half. Press edges with a fork to seal. Place onto trays. Brush with egg. Bake for 25 to 30 minutes or until golden.Combine yoghurt with remaining chutney. Serve with samosas.

Ingredients 1 tablespoon vegetable oil 1 onion, finely chopped 500g trim lamb, diced 2 tablespoons Patak’s Mild Curry Paste 2 tablespoons lemon juice 1/3 cup Patak’s Premium Mango Chutney 300g desiree potatoes, peeled, cut into 1cm cubes 1/2 cup frozen peas 2 tablespoons fresh coriander leaves, roughly chopped 6 sheets Pampas Shortcrust Pastry 1 egg, lightly beaten 1 1/2 cups thick plain yoghurt