Instead of frying the samosas, you can brush them with a little oil then bake them in an oven preheated to 180°C, gas mark 4, for 15 minutes
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 15 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 100 |
| Fat | 4.3g |
| Saturates | 1.9g |
| Protein | 5g |
| Carbs | 10.2g |
| Sugars | 1.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large pan over a high heat, fry the lamb mince for approx. 5 minutes, until browned.
Mince the garlic. Finely grate the ginger. Add the garlic, ginger, biryani spice mix and salt to the pan. Cover and cook over a medium heat for 15 minutes, stirring occasionally until the moisture has been absorbed.
Peel and dice the potatoes into ½cm cubes.
Add the potatoes, pine nuts and raisins to the mixture. Cook for a further 10 minutes over a low heat until the potatoes are cooked through. If the potatoes start to stick to the pan, add a splash of water. Remove the pan from the heat and allow the mixture to cool completely.
Chop the coriander and stir it into the mince mixture. You can refrigerate the mixture for a day or two until you’re ready to make the samosas.
To assemble the samosas, cut the spring roll pastry in half diagonally to form triangles. Add a portion of the lamb mixture to the centre of each triangle. Brush the edges with a little beaten egg. Fold the flat edges over the filling to create triangular shapes and press the rounded ends together firmly.
Heat approx. 1cm of oil in a large frying pan over a medium-high heat.
Shallow fry the samosas in batches for 1-2 minutes on each side until golden brown and heated through. Drain on kitchen paper towels.
Serve while hot.
