Curried Lamb Samosas
Ingredients
- 2cups flour
- 1/4teaspoon coarse salt
- 1/4cup olive oil
- 2tablespoons vegetable oil
- 1/2medium onionsfinely diced
- 2cloves clovesminced
- 11-inch piece gingergrated
- 1/2teaspoon coarse salt
- 1/2teaspoon black pepper
- 1pound lamb meatshoulder or leg meat, cubed
- 2tablespoons curry powder
- 1/2teaspoon ground cumin
- 1/4cup dry white wine
- 1/2cup chicken stock
- 1large potatopeeled and cut into 1-inch pieces
- 1/4cup peasfresh or frozen
- 1/4cup cilantrochopped
Yield:
Instructions
- In large bowl, whisk together flour and 1/4 teaspoon salt.
- Add olive oil and, using fingertips, blend until mixture resembles coarse meal.
- Add 1/4 cup water and stir with fork just until mixture comes together.
- Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Transfer to medium bowl, cover with towel, and set aside to rest for at least 30 minutes.
- In medium saucepan over moderately high heat, heat oil.
- Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté until softened, about 4 minutes.
- Add lamb and sauté until browned, about 8 minutes.
- Stir in curry powder and cumin and sauté 2 minutes.
- Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes.
- Stir in chicken stock, reduce heat to low, cover, and simmer until lamb is tender, about 30 minutes.
- While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch.
- Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes.
- Drain in colander, then transfer to large bowl and, using fork, gently mash.
- Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In small saucepan over moderately high heat, boil peas in salted water until tender, about 1 minute for frozen and 5 minutes for fresh.
- Drain, rinse under cold running water, and drain again.
- Transfer to bowl with potatoes.
- When lamb is tender, transfer to food processor and pulse until finely chopped but not puréed.
- Transfer to bowl with potatoes and peas.
- Add cilantro and fold mixture to combine.
- Divide dough into 12 equal pieces and roll each piece into ball.
- On floured surface, using rolling pin, roll out 1 ball to 6-inch-diameter circle.
- Spoon about 2 tablespoons filling into center.
- Moisten finger with cold water and run around inside edge of dough circle.
- Imagining circle as face of clock, grasp edge at 2 o'clock and pull up over center of filling.
- Work around edge, pulling up at 4, 6, 8, 10, and 12 o'clock positions and crimping edges where they come together to seal, to form bundle resembling a truncated pyramid.
- Transfer to large baking sheet.
- Repeat to form remaining samosas. (Samosas can be formed ahead and refrigerated on baking sheet, loosely covered with plastic wrap, up to 2 hours.)
- Preheat deep-fryer to 350°F.
- Fry samosas until golden brown, 4 to 5 minutes. Transfer to paper towel–lined platter to drain.
- Serve immediately with apricot chutney.
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