Recipe Index

Ingredients

• For the Samosa Filling:
• 5 tablespoons olive oil
• 1 small white onion, finely chopped (1 heaping cup)
• kosher salt
• 1 teaspoon ground ginger
• 1 tablespoon granulated garlic
• 1 tablespoon cumin seeds
• 2 teaspoons red-pepper flakes
• 1 pound ground lamb
• 1 pound red or gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup frozen peas
• 2 tablespoons cornstarch whisked into 1/4 cup cold water
• 3/4 cup loosely packed, finely chopped fresh cilantro leaves
• For the Dough:
• 2 1/3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1/3 cup vegetable shortening
• 1 large egg, beaten, for glazing the top

Method

1. Make the dough: rub the flour, salt, turmeric and shortening together, add enough cold water to form a firm dough, wrap and rest.
2. Heat the olive oil and soften the onion with a pinch of salt.
3. Add the ginger, granulated garlic, cumin seeds and red-pepper flakes and cook until fragrant.
4. Add the lamb and cook, breaking it up, until browned.
5. Stir in the potatoes and cook until tender; fold in the peas.
6. Stir in the cornstarch slurry and cook until the filling thickens and looks glossy; fold in the cilantro, season and cool.
7. Roll out the dough and line a pie dish, keeping pastry for a lid.
8. Fill with the cooled lamb mixture, cover with the lid, seal and brush with the beaten egg.
9. Bake at 375°F until the pastry is deep golden and crisp, about 45 to 55 minutes; rest before cutting.

Total: 2 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data