Curried Lamb Samosas

FREE RECIPE PREVIEW

Ingredients — preview

• 2 cups flour
• 1/4 teaspoon coarse salt
• 1/4 cup olive oil
• 2 tablespoons vegetable oil
• 1/2 medium onion finely diced
• 2 cloves cloves minced
• 1 1-inch piece ginger grated
• 1/2 teaspoon coarse salt

Preparation — preview

1. In large bowl, whisk together flour and 1/4 teaspoon salt.
2. Add olive oil and, using fingertips, blend until mixture resembles coarse meal.
3. Add 1/4 cup water and stir with fork just until mixture comes together.
4. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
5. Transfer to medium bowl, cover with towel, and set aside to rest for at least 30 minutes.
6. In medium saucepan over moderately high heat, heat oil.
7. Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté until softened, about 4 minutes.
8. Add lamb and sauté until browned, about 8 minutes.
9. Stir in curry powder and cumin and sauté 2 minutes.
10. Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes.
11. Stir in chicken stock, reduce heat to low, cover, and simmer until lamb is tender, about 30 minutes.
12. While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch.
13. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes.
14. Drain in colander, then transfer to large bowl and, using fork, gently mash.
15. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
16. In small saucepan over moderately high heat, boil peas in salted water until tender, about 1 minute for frozen and 5 minutes for fresh.