Name: Lamb Samosas
Yield: Makes 24
Cuisine: Indian
Ingredients: 1 tbsp lime juice; 350 g very lean lamb mince; 10 g coriander leaves, chopped; ⅓ tsp ground cinnamon; 1½ tsp garam masala; Lime wedges; ⅓ tsp ground turmeric; ⅓ tsp ground black pepper; 8 g fine sea salt; ½ tsp ground cumin; ½ tsp deggi mirch chilli powder; 10–15 g green chilli (3–4), very finely chopped; 3 g ginger paste; 2 g garlic paste; 175 g red onion, diced; ½ tsp cumin seeds; 2 tsp plain flour; Vegetable oil for deep-frying; 140 g frozen peas; 20 ml sunflower oil; 1 packet frozen spring roll wrappers (each about 25 cm square)

Preparation info

Makes
24

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

The most famous of all the Indian snacks. There are two types of samosa: Punjabi-style, which tend to be larger and wrapped in a thick pastry similar to shortcrust; and the smaller, lighter Gujarati-style made with fine filo pastry. At Dishoom we serve the latter, although both types are delicious and we have eaten more in our lifetime than we care to count.

We have given two folding methods (illustrated overleaf); whichever you use, you must always fold tightly and neatly, so as no