Food & Drink

How To Make Meat Samosas

Meat Samosa's are very popular starter or accompaniment to an Indian meal. We teamed up with Shahena Ali of the Maharaja restaurant in Benfleet, Essex, to show you how to rustle them up. Enlarge

How To Make Meat Samosas

Meat Samosa's are very popular starter or accompaniment to an Indian meal. We teamed up with Shahena Ali of the Maharaja restaurant in Benfleet, Essex, to show you how to rustle them up.

Serves:
4

Step 1: You will need:

  • 500 g minced lamb
  • 4 tbsp Oil, for frying the lamb
  • 1 tsp salt, or according to taste
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 1/2 medium onions, peeled and finely chopped
  • 1 small bunch fresh coriander leaves, chopped
  • 1 medium beaten egg, for sealing samosa pastry
  • 1 packet samosa pads or filo pastry
  • 2 tomatoes, chopped
  • 1 frying pan or wok
  • 1 wooden or metal spoon
  • 1 dessert or table spoon
  • 1 clean surface

Step 2: Fry The Onions

Heat the 4tbsp of oil in a large frying pan. Put the onion in and stir fry gently for 1 minute over a medium heat.

Step 3: Add Spices and the Meat

Add the spices and salt and fry for a minute, then add the meat.

Step 4: Cover and Cook

Stir, cover and cook on a low heat for 20 minutes until the meat is cooked.

Step 5: Stir

Stir occasionally and add a little more oil if the pan seems to be too dry.

Step 6: Let Cook

When done, check for salt and let the mixture cool.

Step 7: Make the Samosa Cone

On a separate work surface, take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and create a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg using a pastry brush; leave one side open (this is to add the filling in the samosa cone/ triangle)

Step 8: Fill

Put 1 to 1 ½ tsp of the minced lamb filling into the samosa triangle. Lift corners and pinch them together, continue along the seam towards the corner. This should form a sealed triangle/ cone shape.

Step 9: Deep Fry

Deep fry the samosa gently until it is golden in colour on each of its sides.

Serve