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1
Method for the pastry: Add the melted butter to the flour and mix through, add salt, sugar and nigella seeds.
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2
Add warm water and mix until you have a soft dough, cover with a moist cloth and chill.
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3
Take the dough out 30 minutes before you're ready to make the samosas.
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4
Method for the filling: Boil the potatoes in their skin for 10 minutes, remove skin and dice in to 1cm cubes.
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5
Method for the filling: Take a large wok and heat the corn oil over a moderate heat, add the cumin seeds and asafoetida; allow the seeds to splutter.
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6
Add the onion, green chilli and ginger and saute until the onions become translucent.
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7
Add the potatoes, peas and toss with the onions.
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8
Reduce the heat and sprinkle in coriander powder, chilli powder and amchoor.
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9
Method for the filling: Stir and coat the potatoes evenly and continue to cook for 5 minutes.
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10
Once the potato crumbles easily remove from the heat and cool.
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11
Once cool, adjust the seasoning, drizzle in the lemon juice and sprinkle over with fresh coriander.
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12
Method to cook:Take a golf ball size dough ball and roll into a circle about 15cm wide.
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13
Cut the disc in half and make cones with each half, stuff with 1 tbsp of lamb mixture and pinch the excess dough to seal the ends using water.
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14
Fry the samosa in corn or rapeseed oil, at 150/160c.
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15
Move the samosa around casually to allow for even cooking until golden.
