A Quick Lamb And Rice Chutney Samosa
A Quick Lamb And Rice Chutney Samosa
A practical A Quick Lamb And Rice Chutney Samosa recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 50Ml/2Fl Oz Olive Oil
- 1 Onion, Chopped
- 2 Garlic Cloves, Crushed
- 500G/1Lb 2Oz Lamb Mince
- 1 Tbsp Hot Curry Powder
- 1 Lemon, Juice And Zest Only
- 2 Tbsp Mango Chutney
- 75G/2 1/2Oz Sultanas
- 75G/2 1/2Oz Toasted Almonds
- 1 Slice White Bread, Soaked In Milk For 1 Minute Then Squeezed Dry
- Salt And Freshly Ground Black Pepper
- 4 Bay Leaves
- 3 Free-Range Eggs
- 150Ml/5Fl Oz Milk
- Rice, Cooked According To Packet Instructions
- Chutneys Of Your Choice
- Yoghurt
Method
- Heat oil in a frying pan, add the onion and cloves and cook until softened, add the lamb and cook until the meat has browned lightly. Add the curry powder, lemon juice, mango chutney, sultanas, almonds, milk, 1/2 cup of the bread flour, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the bay leaves. Simmer gently, covered, until the lamb is tender, about 1 hour. Remove the bay leaves.
- Meanwhile, place the remaining 1/2 cup bread flour in a bowl and stir in enough milk to make a slack paste. Whisk the eggs and milk together in a small bowl.
- Preheat the oven to 180c. Grease 4 ramekins with olive oil and line them with a sheet of baking paper. Spoon the lamb mixture into each ramekin and set aside. In a bowl, mix the milk mixture, bread flour, remaining 1/2 cup bread flour and the egg mixture with 2 spoons. Gradually stir the milk mixture into the lamb.
- Bake the samosas in the preheated oven for 10 15 minutes, or until set. Let them stand for 5 minutes before serving with hot rice, chutney and yoghurt if desired.