Lamb and pea samosas with mint yogurt

26 May


Pondering how to use up the remains of a jar of mint sauce that had been hanging about the fridge for too long, I hit upon the idea of making a batch of lamb and pea samosas.

Although I’ve made them for years, I still haven’t settled on a method for making samosas. Sometimes I buy frozen samosa wrappers from the Indian grocers. I’ve also had a go at making my own pastry (not a notable success).

This time I followed Meera Sodha’s suggestion from Made in India and used sheets of phyllo pastry. Her samosas are also baked instead of fried – a lot less hassle, and just as tasty.

Lamb and pea samosas with mint yogurt
(makes about 24)

For the samosas

  • 1/2 Tb sunflower oil
  • 1 tsp cumin seeds
  • 1 white onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 Tb grated ginger
  • 500g ground lamb
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp chilli powder (or to taste)
  • 1/2 cup frozen peas
  • 1 tsp garam masala
  • 1 Tb lemon juice
  • 1 package phyllo pastry
  • 1/4 cup butter, melted

For the mint yogurt

  • 1 cup plain yogurt
  • 1/4 cup mint sauce
  • salt and pepper
  1. To make the samosa filling, heat the oil in a frying pan over medium heat. When hot, add the cumin seeds and cook until they start to brown. Add the onion, garlic and ginger and cook until softened.
  2. Add the ground lamb, and cook until browned. Sprinkle over the cumin, coriander and chilli powder and stir to combine.
  3. Stir in the frozen peas and cook until heated through. Add the garam masala and lemon juice and remove from the heat. Allow to cool.
  4. Preheat the oven to 400°F (200°C), and lightly oil two baking trays.
  5. Brush a sheet of phyllo pastry with melted butter, then cut into thirds lengthwise.
  6. Place a couple of spoonfuls of the lamb mixture in the centre of one end of the strip. Fold one corner of the phyllo over the filling, making a triangle.
  7. Continue folding the strip, maintaining the triangle shape. Trim off any excess pastry, sealing the seam by brushing with melted butter, and place on the baking sheet.
  8. Make all the samosas this way. Before baking, brush the tops with the remaining melted butter. Bake about twenty minutes, or until golden brown.
  9. While the samosas are cooking, make the mint yogurt by whisking together the yogurt and mint sauce. Season with salt and pepper.



6 Responses to “Lamb and pea samosas with mint yogurt”

  1. KitchenSpells May 26, 2015 at 10:45 am #

    These look amazing! I have never treiwd to make samosas at home, but I might give this recipe a go, seeing as they look so lovely!

    • Andrea May 26, 2015 at 10:56 am #

      You should! Once you get the hang of the folding, they’re not much trouble at all — especially when you bake them.

  2. Margo May 26, 2015 at 2:59 pm #

    Excellent timing. Was contemplating making spanakopita for neighborhood gathering and these look like fun to try especially as I have mastered the art of folding the triangles.

    • Andrea May 26, 2015 at 4:35 pm #

      I fold spanakopitas exactly the same way…

  3. Margo January 30, 2020 at 8:33 pm #

    Thinking of giving these a try. How do they freeze. Before or after baking?

    • Andrea January 31, 2020 at 9:53 am #

      I freeze before then bake from frozen 🙂

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