Spicy Lamb Samosas can be very spicy indeed, but brighten the palate with every exciting bite. Keep something starchy at hand to kill the spice. May be served as an appetizer or main course or, as passed hors d’oeuvre at a party.
- 1 Tablespoon sunflower or canola oil, plus a little extra
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 inch piece ginger, peeled and finely chopped
- 1 small potato, peeled and finely diced
- 9 ounces lean minced lamb
- 1 teaspoon cumin seeds
- 2 Tablespoons hot curry paste
- juice of 1/2 fresh lime
- black pepper
- 3 large sheets of phyllo pastry
- Heat the oil in a large, non-stick frying pan. Add in the onion, garlic, ginger and potato and cook for a couple of minutes.
- Add the mince, cumin seeds and curry paste and cook very gently for 5 to 10 minutes until the potato is tender.
- Add the lime juice and salt and freshly ground pepper, to taste, then leave to cool to room temperature.
- Cut each sheet of phyllo pastry lengthways into four strips, roughly 4 inches wide. Place a spoonful of the spiced mince mixture at the top of each strip then fold down the pastry to enclose the filling and make neat triangular parcels.
- Brush each parcel with a little oil and cook in a large non-stick frying pan or over medium coals on a barbecue for 2 to 3 minutes on each side until the pastry is crisp and golden brown.
- Wrap the triangles in greaseproof paper, tying with string if wished then pack into the picnic basket.
- Serve with a hot, spicy dip.
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