Lamb Samosas with Fresh Tomato Chutney

Name: Lamb Samosas with Fresh Tomato Chutney
Prep time: 15 s
Cook time: 10 s
Total time: 25 s
Yield: 10
Cuisine: Indian
Ingredients: 200 g potatoes; 1 small red onion finely diced; 1 slice root ginger finely grated; 540 grams filo pastry; 100 grams frozen peas; 1 large clove garlic crushed; 3 teaspoons Garam Masala; 1/4 teaspoon Mild chilli powder; 250 grams Lamb New Zealand imported ground lamb raw; 1 small bunch fresh coriander or mint leaves chopped; 1 teaspoon Salt; 6 tablespoons melted butter; 100 grams tomatoes cut into small cubes; 1 small red onion finely diced; 75 grams cucumber diced; 6 tablespoons Maggi Hot and Sweet Chilli Sauce

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Intermediate

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25 Min

If you've never made Samosa before we promise they're easier than you're thinking they are! Its just a bit of folding and filling...enjoy for Diwali or any day of the week! We love these served with a fresh tomato chutney made with our authentic Indian Hot and Sweet Sauce or you could just dunk them straight in the sauce if you prefer :)

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Ingredients

Potatoes, white, flesh and skin, raw

200 g

Red onion

1 small

root ginger, finely grated

1 slice

filo pastry

540 g

frozen peas

100 g

Garlic

1 large

Garam Masala

3 teaspoons

chilli flakes

0.25 teaspoon

Lamb, New Zealand, imported, ground lamb, raw

250 g

fresh coriander leaves, finely chopped

1 small

Salt

1 teaspoon

melted butter

6 tablespoons

Tomato

100 g

Red onion

1 small

Cucumber

75 g

Maggi Hot and Sweet Chilli Sauce

6 tablespoons

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Nutritional Information

Carbohydrate

38.61 g

Energy

319.1 kcal

Fat

13.56 g

Protein

10.48 g

Recipe Steps

49 min

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49 min

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Preheat the oven to 200˚C (180˚C for fan ovens) or Gas Mark 6.

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49 min

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Peel and cut the potatoes into small cubes. Boil the potatoes briefly in boiling water till they’re just done and rinse them under cold water.

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49 min

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Fry the onion, garlic and ginger in a little oil for 2-3 minutes. Add the garam masala and chilli powder and fry for a further minute. Add the mince and fry until

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49 min

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Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet fl

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Place a heaped teaspoon of mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling

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49 min

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When ready to cook the samosa, you can either deep fry them in oil until bubbly and brown or brush them with melted butter and bake for about 20-25 minutes in the

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For the fresh tomato chutney, simply mix the chopped tomato, onion and cucumber with the Hot and Sweet Sauce and serve up! Tip Look out for samosa wrappers avail

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