Recipe

Potato And Lamb Samosas Recipe

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Ingredients

1/8 tsp ground cumin
1/4 lb lean lamb shoulder, cut into 1/2-inch dice
1 small onion, finely sliced
1 tbsp extra-virgin olive oil
1/2 c canned low-sodium chicken broth
1/8 tsp ground coriander
1/4 c thawed frozen baby peas
1 1/2 tsps Madras curry powder
1 medium all-purpose potato, peeled & cut into 1/4-inch dice
Salt & a pinch of cayenne pepper
One 15-oz package pie crusts

Directions

Step #1 In a medium skillet, heat tbsp of the olive oil.
Step #2 Add the lamb & cook over moderately high heat until browned all over, 6 to 7 mins.
Step #3 Using a slotted spoon, transfer the lamb to a plate.
Step #4 Add the onion to the skillet along with the remaining 1/2 tbsp of oil & cook over moderately low heat, until softened, stirring, 3 to 4 mins.
Step #5 Return the lamb to the skillet, add the potato & cook this until sizzling.
Step #6 Add the curry powder, stirring constantly, coriander & cayenne & cook over low heat/flame, cumin, just until slightly darkened, about 4 mins.
Step #7 Add the broth & bring to a simmer, stirring, to scrape up any browned bits from the bottom.
Step #8 Cover up the skillet & cook over low heat/flame until the meat & potato are tender, about 30 mins.
Step #9 Remove the lid & cook this until the liquid is absorbed.
Step #10 Stir in the peas & season this with salt.
Step #11 Transfer to a bowl & let cool completely.
Step #12 Preheat the oven to 400°.
Step #13 On a lightly floured surface, roll out the pie crusts, 1 at a time, to a bare 1/8-inch thickness & cut out a total of 40 rounds with a 2-inch round biscuit cutter.
Step #14 Lightly brush the rounds with water, top this with a scant tsp of the filling & fold in half.
Step #15 Sea] the edges a fork.
Step #16 Transfer the samosas to a large baking sheet.
Step #17 Bake the samosas for 35 to 40 mins, or until the crust is golden.
Step #18 Serve hot or at about room temp.
Enjoy the Potato & Lamb Samosas recipe

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Potato And Lamb Samosas Recipe

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