Potato And Lamb Samosas Recipe

Name: Potato And Lamb Samosas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/4 pound lean lamb shoulder, cut into 1/2-inch dice; 1 small onion, finely chopped; 1 medium all-purpose potato, peeled and cut into 1/4-inch dice; 1 1/2 teaspoons Madras curry powder; 1/8 teaspoon ground cumin; 1/8 teaspoon ground coriander; Salt and a pinch of cayenne pepper; 1/2 cup canned low-sodium chicken broth; 1/4 cup thawed frozen baby peas; One 15-ounce package pie crusts

Servings: persons

1 tablespoon extra-virgin olive oil
1/4 pound lean lamb shoulder, cut into 1/2-inch dice
1 small onion, finely chopped
1 medium all-purpose potato, peeled and cut into 1/4-inch dice
1 1/2 teaspoons Madras curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
Salt and a pinch of cayenne pepper
1/2 cup canned low-sodium chicken broth
1/4 cup thawed frozen baby peas
One 15-ounce package pie crusts

1
In a medium skillet, heat tablespoon of the olive oil. Add the lamb and cook over moderately high heat until browned all over, 6 to 7 minutes. Using a slotted spoon, transfer the lamb to a plate. Add the onion to the skillet along with the remaining 1/2 tablespoon of oil and cook over moderately low heat, stirring, until softened, 3 to 4 minutes.
2
Return the lamb to the skillet, add the potato and cook until sizzling. Add the curry powder, cumin, coriander and cayenne and cook over low heat, stirring constantly, just until slightly darkened, about 4 minutes. Add the broth and bring to a simmer, stirring, to scrape up any browned bits from the bottom. Cover the skillet and cook over low heat until the meat and potato are tender, about 30 minutes. Remove the lid and cook until the liquid is absorbed. Stir in the peas and season with salt. Transfer to a bowl and let cool completely.
3
Preheat the oven to 400u00b0. On a lightly floured surface, roll out the pie crusts, 1 at a time, to a bare 1/8-inch thickness and cut out a total of 40 rounds with a 2-inch round biscuit cutter. Lightly brush the rounds with water, top with a scant teaspoon of the filling and fold in half. Sea] the edges a fork. Transfer the samosas to a large baking sheet .
4
Bake the samosas for 35 to 40 minutes, or until the crust is golden. Serve hot or at room temperature.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1/4 pound lean lamb shoulder, cut into 1/2-inch dice, 1 small onion, finely chopped, 1 medium all-purpose potato, peeled and cut into 1/4-inch dice, and more.

Yes, Potato And Lamb Samosas falls under the Soups & Stews 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.

That's it — enjoy your meal!

Potato And Lamb Samosas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions