Wednesday, 17 May 2017

Mini Pakistani Lamb Samosas.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Just in time for your Ramadan prep!
I must confess that I did actually freeze two batches of these mini Pakistani lamb samosas but they have both already been eaten.
And, Ramadan hasn't even started yet! Nothing is safe in our freezer. 
We did do a massive freezer clear and sort out a few weeks back. Lists were made and stuck onto kitchen walls and everyone felt so much more organized and in control. There is something about knowing what is exactly hidden in the depths of your chest freezer that makes you feel so good. I highly recommend it.
We did not find any samosas in the freezer. Then, we made these mini ones, fried a few, froze a few before promptly frying those too. Let's talk about their mini aspect first. I am one of those people who has no time and patience for making mini samosas. However, I had always wanted to try making them using the traditional homemade Pakistani pastry. After a few tries, I got the hang of it and even showed you guys on Snapchat how to do it.
Some of you said that you had been making these mini ones for years. Isn't that amazing? How something that is so familiar to some people can be so strange to others? I can fold the big Pakistani samosas in my sleep but I bet that for some of you out there, they're a whole new technique. It just shows that we are always learning something new. Like last night, for example. When testing out a garlic naan recipe, I sprinkled black onion seeds on top. Once the naan had grilled, they simply rolled right off. Lesson learnt - always press your seeds into naan. Speaking of seeds, the samosa pastry here uses cumin seeds and ajwain to give more flavour. You can use it to make mini ones like me or bigger ones, if you're short of time and helping hands. Fill the samosas with a spicy lamb pea mixture, deep fry and dunk into all your favourite sauces.

A Simple List of Ingredients:

For the Lamb Filling:

1. Vegetable Oil
2. Red Onions
3. Garlic
4. Ginger
5. Lamb Mince
6. Salt
7. Ground Cumin
8. Ground Turmeric
9. White Vinegar
10. Black Pepper
11. Frozen Peas
12. Green Chillies
13. Garam Masala
14. Fresh Coriander

For the Samosa Pastry:
1. Plain Flour
2. Salt
3. Cumin Seeds
4. Ajwain
5. Vegetable Oil
6. Cold Water

Bismillah, let's begin!

We start with the lamb filling. Heat a few drizzles of Vegetable Oil in a large pan. We don't need too much.

Peel and finely dice 1 Red Onion.

Once the oil is hot, throw it in.

Fry for a few minutes until lightly golden.

Take 5 Garlic Cloves and a small piece of Ginger.

Give them a peel and a crush.

Add to the pan and stir fry for a minute or two.

Then, take 500g (1 pound) Lamb Mince. You could also use chicken mince or beef mince.

Add the mince to the pan.

Turn the heat up and break the mince up with your spoon.

Stir fry over a high heat until no longer pink.

Then, add in 1 teaspoon Salt or to taste.

Along with 1 teaspoon Ground Cumin.

And, 1/2 teaspoon Ground Turmeric.

Stir fry for 1 minutes then turn the heat to low.

Cook the lamb for 15 minutes or until cooked through. Make sure to give it a stir every now and then.

Now, let's add in the rest of the ingredients. Starting with white vinegar to give a tangy flavour to the samosas. You could also add in the same amount of lemon juice.

Squeeze in 5 tablespoons White Vinegar.

Crack in Black Pepper, to taste.

Add in another Red Onion, peeled and finely diced.

Then, take 180g Frozen Peas. You could leave these out or add in frozen mixed vegetables.

Stir in the peas.

For some spice, add in 7 thinly sliced Green Chillies. You could add more or less depending on how spicy you want things.

Also, in goes 3/4 teaspoon Garam Masala.

Finally, slice up a small bunch of Fresh Coriander.

And, throw it in. Stir everything together to heat things through for a few minutes.

Remove from the heat and cool completely before using to fill the samosas. 

Next, let's make the samosa pastry. You could use filo pastry or spring roll pastry but for the classic Pakistani samosas, it's homemade all the way. In a large mixing bowl, place 300g Plain Flour.


Add in 1/2 teaspoon Salt.


For extra flavour, we like to add in cumin seeds and ajwain. You could also add black onion seeds or leave the seeds out.


Add in 1 teaspoon Cumin Seeds.


And, 1/2 teaspoon Ajwain.


Give everything a stir.


Pour in 1 tablespoon Vegetable Oil.


Rub in the oil with your fingertips.


Next, take 280ml Cold Water. You may not need all of it.


Pour in the water a little at a time, kneading as you go, until you have rough ball. You may not need all the water.

Knead the dough on a clean surface for 5 minutes until smooth.


Like this!


Wrap the dough in clingfilm and rest for 15 minutes.


Then, divide the dough into 10 equal pieces.


Shape into balls.


And, flatten them a little.


Roll each ball into an 8 inch circle.


It doesn't have to perfectly round so don't stress!


Slice the circle in half.


I like to use a pizza cutter to slice the dough.


Then, take one of the halves.


And, slice it in two.


Each of these mini triangles will make a mini samosa.


Take a mini triangle and place it so that the one point is facing downwards - as the picture shows.


Make a flour paste by mixing together 4 tablespoons Plain Flour and enough water to make a thick paste.


Brush a little flour paste on the top.


Like this!


Then, pick up the right and left corners and bring them together to make a cone.


Pinch the bottom so that the filling doesn't fall out! Once you practice this folding technique a few times, you'll get it in the end.


Then, grab the cold lamb filling.

Add in about 2 teaspoons of the lamb filling.


Dab a bit more flour paste onto the top flap.


And, fold and press the top flap down to make your mini samosa. How cute! Continue making the rest of the mini samosas.


If you want to make bigger samosas, use the technique from this recipe.


As your folding, if you feel that the dough is too soft and floppy to fold, you can cook the rounds on a hot tawa or dry frying pan for around 20 seconds until firm. Fold as above.


I made a few mini samosas and a few bigger ones. Altogether, this recipe made 24 mini samosas and 8 big samosas. Make sure you put the samosas on a lightly floured tray or plate.


To cook, heat Vegetable Oil in a deep pan to deep fry. Add in the samosas in batches.


Fry them over a medium heat.


Once they're golden brown and puffy, they're done! The mini ones won't take long - around 5 minutes.


Remove with a slotted spoon.


The bigger ones may take longer - around 7 minutes.



Drain the samosas on paper towels and serve immediately!


I served the samosas with green yoghurt chutney with fresh coriander, fresh mint, green chillies, cumin seeds, salt and yoghurt.


The best thing with hot samosas is your favourite cold drink. We had these peach pineapple drinks that I was testing out.


Enjoy! There are lots of notes on chilling and freezing the samosas in the full written recipe below.

Mini Pakistani Lamb Samosas.

Prep Time: About 1 hour and 35 minutes + extra time to chill the filling.
Cook Time: About 7 minutes per batch.
Serves: I made 24 mini samosas and 8 big samosas.

Ingredients

For the Lamb Filling
Few tablespoons Vegetable Oil
2 Red Onions, peeled and finely diced
5 Garlic Cloves, peeled and crushed
Small piece Ginger, peeled and crushed
500g (1 pound) Lamb Mince
1 teaspoon Salt
1 teaspoon Ground Cumin
1/2 teaspoon Ground Turmeric
5 tablespoons White Vinegar
Black Pepper, to taste
180g Frozen Peas
7 Green Chillies, thinly sliced
3/4 teaspoon Garam Masala
Small bunch Fresh Coriander, finely chopped

For the Samosa Pastry
300g Plain Flour
1/2 teaspoon Salt
1 teaspoon Cumin Seeds (optional)
1/2 teaspoon Ajwain (optional)
1 tablespoon Vegetable Oil
280ml Cold Water, as needed

For the Flour Paste
4 tablespoons Plain Flour
Water, enough to make a thick paste

To Cook
Vegetable Oil, to deep fry

Make the lamb filling:
Heat the oil in a large pan. Once hot, add in one of the finely diced red onions. Fry for 2 minutes until lightly golden. Add in the garlic and ginger before stir frying for a further minute. Add in the lamb mince and break it with your spoon. Stir fry over a high heat until it is no longer pink.

Add in the salt, ground cumin and ground turmeric. Stir in and cook for 1 minute. Then, turn the heat to the lowest and cook the lamb for 15 minutes, uncovered or until the lamb is cooked. Give it a stir every now and then.

Finally, add in the vinegar, black pepper, the second finely diced red onion, peas, green chillies, garam masala and fresh coriander. Stir well and heat everything through for a few minutes. Taste and adjust the seasoning, if needed. Cool completely before using in the samosas.

Make the samosa pastry:
In a large bowl, mix together the plain flour, salt, cumin seeds and ajwain. Add in the vegetable oil and rub it in with your fingertips. Pour in the water, kneading as you go, until you have rough ball. You may not need all the water.

Knead the rough ball on a clean surface for 5 minutes or until smooth. Wrap in clingfilm and let it rest for 15 minutes.

Make the flour paste:
Stir the flour and water together until you have a thick paste.

Make the mini samosas:
Divide the dough into 10 equal pieces. Shape into small balls. Roll each ball into an 8 inch circle on a lightly floured surface. Slice in the circle into 4 pieces with a pizza cutter.

Brush the edges with the flour paste. Shape one of the four pieces into a cone - use the photo recipe above to help you. Fill with about 2 teaspoons of the cold lamb filling and seal. Continue rolling and filling the rest. If you want to make big samosas, follow this recipe.

If the pastry is too soft to shape:
Cook the rolled rounds in a dry frying pan or tawa over a low-medium heat for 20 seconds until firm. Fill as above.

Fry the samosas:
Heat the vegetable oil in a deep pan to deep fry over a medium heat. Fry the samosas in batches until golden brown and puffed - about 7 minutes per batch. Drain on paper towels.

Serve:
Serve with your favourite sauces and cold drinks!

Recipe Notes

  • The uncooked samosas will keep in the fridge for up to 2 days.
  • The uncooked samosas can be frozen. Freeze them in a single layer on a tray then pop into freezer bags. There is no need to defrost them when you want to fry. 

Keep me in your duas please, and enjoy your samosas!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

2 comments

  1. So good. I love mince samosa. It’s just so amazing. Yours looks like one of those samosas I’d eat all on my own.

    ReplyDelete

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