Ingredients
- 1 lb ground lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili flakes
- 1/2 tsp cinnamon
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- Salt and pepper to taste
- Fresh cilantro or mint, chopped
- Samosa wrappers or dough
- Oil for frying
- 1 ripe mango, diced
- Juice of 1 lime
- 2 tbsp sugar
Instructions
- Prepare the Dough: If making your own pastry, combine all-purpose flour, a pinch of salt, and enough water to knead into a smooth, elastic dough. Let it rest for 30 minutes.
- Cook the Filling: In a skillet, heat some oil over medium heat. Add finely chopped onions and sauté until translucent. Stir in minced garlic, fresh ginger, and your spices—cumin, coriander, and chili flakes. Cook until aromatic. Then, add ground lamb, cooking until browned and cooked through.
- Season: Once cooked, add salt, pepper, and fresh herbs. Let the mixture cool slightly before filling the samosas.
- Assemble the Samosas: Roll out the dough and cut it into circles. Place a spoonful of the lamb filling in the center, fold over, and seal the edges with water, crimping them to prevent any leakage.
- Fry: Heat oil in a deep pan or fryer. Carefully place the samosas in the oil, frying until golden and crispy—about 4-5 minutes. Drain on paper towels.
- Make the Mango Chutney: In a saucepan, combine diced mango, lime juice, sugar, and minced ginger. Simmer until the mango breaks down and the mixture thickens. Adjust sweetness with more sugar or lime as needed.
- Serve: Serve the hot samosas with a generous dollop of mango chutney on the side and a sprinkle of fresh herbs on top.
Notes
Make sure to seal the samosas tightly to prevent them from bursting during frying. Use fully ripe mango for the chutney for maximum sweetness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
- Diet: Non-Vegetarian