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Indian Tapas: Lamb, Pea & Potato Mini Samosas

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In collaboration with Tasty, Easy Lamb.

Mini Lamb, Pea and Potato Samosas

It’s National Curry Week! The week of 9-15 October 2017 has been designated the week to celebrate all that is wonderful about curries. As an aside, it’s also National Chocolate Week (isn’t this the best week ever!).

To help celebrate National Curry week the team over at Tasty, Easy Lamb asked me to come up with an Indian tapas-style recipe featuring lamb. I pondered for awhile, and then, while out on a long cycle one sunny day, was struck by the idea of making samosas.

It’s been absolutely ages since I’ve made samosas, and I don’t know why as my family love them. To bring things up a notch and make the samosas more tapas-like I thought I’d make them miniature in size, and this mini lamb, pea and potato samosas recipe was created!

Mini Lamb, Pea and Potato Samosas

Samosas are actually remarkably easy to make, especially if you buy ready-made pastry. I’ve used shortcrust pastry for mine, but you could use filo pastry if you wished. Shortcrust pastry is really easy to use, and my kids love it, so I’ve opted for that version for this recipe.

The trick is to roll the pastry out as thin as you can so that it doesn’t tear. Cut the pastry into rounds, and then cut each circle in half to make two semi-circles. Using a finger dipped in water, moisten the cut edges all around and pinch the straight sides together to make a small cone shape.

Spoon in a little of the lightly spiced lamb filling and then carefully pinch the top edge closed.

Mini Lamb, Pea and Potato Samosas

Samosas are traditionally fried or baked, and for my recipe, I’ve deep fried them in sunflower oil. You can, if you want, brush them with some oil or melted butter and bake them at 180ºC/350ºF/gas 4 for around 25-30 minutes, until golden brown.

If you’re deep frying, I would highly recommend using a digital thermometer to keep an eye on the temperature of the oil. If the oil is not hot enough you’ll get soggy samosas, and you risk a fire if it’s too hot. You want it between 165 – 175 C.

National Curry Week Recipes

Samosas can be eaten hot, right away, or served at room temperature. Any leftovers work really well in packed lunches the next day.

Serve your samosas with some mango chutney and a selection of other Indian dishes – I made Bombay potatoes, a cauliflower and fennel curry, a kheera cucumber and tomato curry, rice and a lamb madras to go with mine.

Mini Lamb, Pea and Potato Samosas

I’ve also kept my samosas more on the mild side, so the whole family could enjoy them. While I enjoy more of a kick in my recipes, my husband and children prefer milder flavours.

If you want to up the heat a bit, add a bit more chilli to the mixture.

How will you be celebrating National Curry Week? What’s your favourite curry? Let me know in the comments!

For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.

Mini Lamb, Pea and Potato Samosas

Mini Lamb, Potato & Pea Samosas

Mini samosas with lightly spiced lamb mince, fresh peas and chunks of potato. Perfect for an Indian tapas, or even lunch boxes!
0 from 0 votes
Print Rate
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 30 samosas

Ingredients

Instructions

  • Heat sunflower oil in a frying pan and fry the cumin seeds until they begin to pop and smell lovely and toasted. Add the onion and chilli and cook for a few minutes, until the onion begins to soften.
  • Add the lamb mince and cook until browned.
  • Stir in the garam masala and the peas. Cook for a further minute and remove from the heat to cool completely.
  • Cut your cool, boiled, peeled potatoes into 0.5 cm dice and fold into the lamb mixture.
  • Bring your shortcrust pastry to room temperature and roll out as thin as you can.
  • Cut the pastry into 10 cm circles, and divide each circle in half with a sharp knife.
  • Moisten all the edges of the half circle with a finger dipped in a bowl of water. Pinch the straight edge together to make a cone shape.
  • Add a teaspoonful of the cooled lamb, pea and potato mixture, and carefully pinch the top edges closed. Make sure you pinch well, because if you don't they will open when you fry them.
  • Pour enough sunflower oil into a heavy based pan to measure a depth of 4 cm. Bring the temperature up to 175 C and carefully drop the mini samosas, 6-8 at a time, into the oil.
  • Deep fry until the samosas are golden browned all over. Remove with a slotted spoon and transfer to some paper towel to drain.
  • Bring the oil temperature back up to 175 C and repeat with the remaining samosas.
  • Serve warm or at room temperature.

Notes

You can buy lamb mince in the supermarket usually in 500-gram packets, so why not double the filling recipe and freeze the extra for another time? That way all you need to do is roll out the dough, assemble and fry!
You can also bake the samosas in the oven - brush them with some oil or melted butter and bake them at 180ºC/350ºF/gas 4 for around 25-30 minutes, until golden brown.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

Mini Lamb, Pea and Potato Samosas OTHER LAMB CURRY RECIPES YOU MIGHT LIKE

Ceylon Lamb Curry
Mamta Gupta’s Keema Meatball Curry
Mamta’s Delicious Lucknowi-Style Lamb Biryani
Lamb Keema Nachos
Slow Cooker Lamb Curry
Slow Cooked Lamb Massaman Curry 
Laal Maas – a Fiery Lamb Dish
makai ka soweta – Lamb & Sweetcorn Curry
Slow Cooker Lamb Shank Rogan Josh 
Pulled Lamb Curry
Achari Mutton Curry 

OTHER CURRY RECIPES YOU MIGHT LIKE

Kheera Cucumber & Tomato Curry
Butternut Squash & Chickpea Curry
Lentil & Nettle Curry
Cheap & Easy Beef Curry
Easy Chickpea & Carrot Curry
Chicken Murgh Makhani
Chicken Curry, Jeera Rice & Yoghurt Side

This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!

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Comments

  1. Wow.. i am feeling hungry after watching all those samosas . It is really crunchy and mouth watering especially when it is server with red and green sausages.

    Thank You,
    Rahul Sharma

    Reply

  9. These look perfect for any gathering and surely will be gone in no time! Love how you explained the making process in details and using photos which are beautiful!

    Reply

  10. What a gorgeous recipe! What fantastic images! I am so inspired to create these mini samosas for my family this weekend. I can almost taste the scrumptious flavors right now.

    Reply

  12. First, I’ll say curry has become a weakness for me. I love curry chicken and goat. With that being said, the samosas look amazing and the fact that they are mild is a good selling point!

    Reply

  16. Loved this recipe. The pictures look awesome. My mouth is literally watering right here. Thanks for sharing this,

    Reply

  17. Literally making my mouth water reading this and the pictures are just stunning. I quite fancy having a go at making them too, you make it look so easy x

    Reply

  19. Hmm…those looks so great. I’m not a huge fan of lamb, my husband is. I think I will make them for him, and switch to pork for me 🙂

    Reply

  24. i have never made samosas but i have had them many times. they are so good and everyone should try them at least once. i may have to try making this.

    Reply

  29. Samosa are awesome! I’ve never heard of Indian tapas! this has given me food inspiration! I can’t wait to pull this trick, the next time I host a dinner party.

    Reply

  32. I LOVE samosas and haven’t tried to make them before. This sounds scrumptious and I’ll be adding this recipe to my collection!

    Reply

  36. Omg this sounds interesting and also looks very yummm… I am definitely gonna try this recipe… I wish I can grab one right away 😀

    Reply

  38. Ohhh they look absolutely lovely. I wouldn’t be what you’d call adventurous in my cooking ,but I think I’ll try this with my friend ,cos she’s a great cook !!
    I didn’t know it was curry week, I don’t eat many curry dishes so this will definitely be something new to try ! Great post

    Reply

  39. These literally have my mouth watering just before lunch time – especially as some has just come back to their desk with a microwave Chicken Tikka, I’m now in the mood for Indian!
    Never thought about an indian tapas, but I love so much of the sides and starters from Indians it would be a great option!

    Reply

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