Lamb tikka samosas


Makes 6 Prep 15 mins Cook 10 mins

2 tsp olive oil, plus 100ml for brush­ing 400g lean lamb mince 4 tbsp tikka paste 1 large onion, grated, ex­cess juice squeezed out 1 large car­rot, peeled and grated 4 tsp dried mint 2 tbsp mango chut­ney, plus ex­tra to serve 200g frozen peas 270g pack filo sheets (6 sheets) leaf salad and raita, to serve

1 In a wide pan, heat 1 tsp oil. Fry the lamb un­til browned all over. Add the tikka paste to the pan for an­other 2 mins un­til fra­grant. Add the onion and car­rot with the re­main­ing 1 tsp oil, and fry for 5 mins un­til the veg has soft­ened. Tip into a bowl and mix with the mint, chut­ney and frozen peas. Leave to cool. 2 Spread out a sheet of filo, with a short end to­wards you. Brush with oil all over. Fold each long edge into the cen­tre by 5cm, so you have a long, nar­row piece of filo. Add about 130g of mix­ture to the top left of the strip and fold the top right cor­ner of filo over to make a tri­an­gle. Con­tinue fold­ing down the length of the pas­try to make a samosa shape. Brush with more oil. Trans­fer to a bak­ing tray lined with bak­ing parch­ment. 3 Heat oven to 200C/180C fan/gas 6. Bake samosas for 30 mins, turn­ing over half­way through cook­ing, un­til golden and pip­ing hot. Serve with salad, ex­tra chut­ney and raita.

PER SAMOSA 438 kcals, fat 30g, sat­u­rates 7g, carbs 25g, sug­ars 8g, fi­bre 3g, pro­tein 18g, salt 0.7g

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