Lamb Filling for East Indian Samosas Recipe

Name: Lamb Filling for East Indian Samosas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon saffron; 3 tablespoons hot water; ¼ cup safflower oil or ¼ cup canola oil; 1 tablespoon peeled minced fresh gingerroot; 1 large garlic clove, minced; 1 cup finely chopped onion; 1 teaspoon salt; 1 lb lean ground lamb; 1 dash red pepper; 1 teaspoon garam masala

Servings: persons

½ teaspoon saffron
3 tablespoons hot water
¼ cup safflower oil or ¼ cup canola oil
1 tablespoon peeled minced fresh gingerroot
1 large garlic clove, minced
1 cup finely chopped onion
1 teaspoon salt
1 lb lean ground lamb
1 dash red pepper
1 teaspoon garam masala

1
Soak saffron in water.
2
Heat the oil in a heavy skillet.
3
Stir in ginger, garlic and onion.
4
Fry until onions are golden, about 5 minutes.
5
Sprinkle in salt.
6
Add the lamb, the red pepper and garam masala and the saffron soaked in water.
7
Cook 10 minutes over medium heat.
8
Reduce heat to low and cook about 15 minutes more, stirring once or twice.
9
When the lamb mixture has lost most of its moisture and becomes an almost solid cake in the pan, remove from heat.
10
Cool before using.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ teaspoon saffron, 3 tablespoons hot water, ¼ cup safflower oil or ¼ cup canola oil, 1 tablespoon peeled minced fresh gingerroot, and more.

Yes, Lamb Filling for East Indian Samosas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Filling for East Indian Samosas

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