Lamb Samosa

by Barry Lewis


filo pastry sheets

500g lamb mince (you will have enough leftovers for a small curry!)

handful frozen peas

1 carrot, grated

1 onion, grated

handful freshly chopped mint

2tbsp mango chutney

2tbsp curry paste (strength to your liking)

For chutney

handful coriander (including stalks)

1 onion, peeled and chopped roughly

juice 1/2 lemon

pinch salt

1 green chilli, finely chopped


How to make super simple lamb samosa with a delicious coriander chutney alongside.

Pre-heat oven to Gas 6 / 400 f / 200 c.

In a food processor, whizz up the onion, coriander, lemon juice, salt and green chilli, place in a ramekin and sit in the fridge until needed. That is the chutney done!!

Cook the lamb mince in a frying pan (no oil needed, it’s fatty enough) over a medium heat until browned, add the curry paste stirring to coat well, then tip in the grated carrot and onion and cook through for a further 5 minutes to soften up. Transfer to a mixing bowl and then sprinkle in the mint, peas and mango chutney stir through and leave the mix to stand.

Keep the samosa pastry (filo pastry) in the fridge or it will dry out, work one sheet at a time.
Fold a rectangular sheet into the middle from both ends lengthways to create a smaller thin long rectangle, brush a little olive oil on the pastry. Spoon the mixture onto the far side of the pastry then lift one corner up over into the other to form a little triangle. Fold over again and then keep going following the natural fold until you reach the end. Brush more olive oil on the finished samosa (the video shows this step well).
Bake in the oven on a tray for 20 minutes or until golden brown allowing to cool slightly before serving with the chutney – delicious!!