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Lamb tikka samosas

These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad

  • Prep: 15 mins
    Cook: 10 mins
    (to cook from frozen allow 40 minutes)
  • Makes 6
  • More effort
  • Makes 6
  • More effort
  • Calories 438
  • Carbohydrates 25
  • Saturated Fat 7
  • Sugar 8
  • Protein 18
  • Fat 30
  • Fibre 3
  • Salt 0.7

Nutrition per serving

  • Calories 438
  • Carbohydrates 25
  • Saturated Fat 7
  • Sugar 8
  • Protein 18
  • Fat 30
  • Fibre 3
  • Salt 0.7

Ingredients

  • 2 tsp olive oil, plus 100ml for brushing
  • 400g lean lamb mince
  • 4 tbsp tikka paste
  • 1 large onion, grated, excess juice squeezed out
  • 1 large carrot, peeled and grated
  • 4 tsp dried mint
  • 2 tbsp mango chutney, plus extra to serve
  • 200g frozen peas
  • 270g pack filo pastry sheets (6 sheets)
  • leaf salad and raita, to serve

Tip

Help when making samosas
As you assemble your samosas, keep a damp towel over the remaining filo sheets to prevent them drying out.

Method

  1. In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.

  2. Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.

  3. To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.

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