Most mothers will find it difficult to say no to their child’s request, as long as its a reasonable request. I had one of those requests from my very polite seven year old son Aadam.
My children have always loved lamb mince samosas, but I have always fobbed them off with an excuse, the main one being “these are just side dishes which mummy doesn’t really have time for!”
It doesn’t help that I don’t let my family eat shop bought lamb samosas as I cannot verify if the meat used is without fat which I prefer. So last weekend, I decided to surprise my son (and myself) and tried making these lamb mince samosas. I surprised and surpassed myself! My sons loved them so much, they took two each for their packed lunch for school. Result!Here is a step-by-step guide on how I achieved this:
1. Make the hara keema
Boil the fat free lamb mince (or keema) with a cup of water, 3-4 very finely chopped green chillies, 1/2 tsp turmeric, 1 tsp garlic and ginger paste, 2 tbps corainder cumin powder, 1/2 tsp salt and 1/2 tsp black pepper. All of these ingredients were added to the mince and were boiled on a high heat until the water evaporated. Whilst watching over the boiling pan whilst the water was boiling, I constantly mashed the lamb mince with a wooden spoon to avoid clumps forming. Turn the heat down if you are struggling to mash over a high heat. This process takes approximately 20 minutes. Then I let the mince cool down overnight.
2. Add other ingredients
Once cooled, I added the following to the lamb mince: 1 tsp garam masala, two handfuls of chopped fresh coriander, 2-3 finely chopped spring onions, one grated small onion. Mix well.
3. Make the Glue!
Make some flour glue, yes, flour glue! Take 1 tbsp plain flour and mix with warm water until it becomes a gloopy paste. This will be used to close off the samosas at the end.
4. Origami bit
Now the tricky part. I use spring roll or samosa pastry sheets that are a long rectangular shape rather than a square shape. These can be found in the freezer section of any Asian grocery store. Ensure that you remove only a few from the packet at a time and keep wrapped in a damp tea towel. This is key as I soon realised when I didn’t use a damp tea towel and all the sheets that were exposes to air dried up and tore.
Pick up a sheet and take the bottom right corner of the sheet and bring to the centre approx five cm from the bottom.
The take the left corner and bring up to the right side of the sheet so it is line with right side of the sheet. This will give you a conical shape into which you can spoon in some of the lamb mince. Your sheet will be a rectangular sheet which you can fold now towards the next side maintaining the triangular shape. Keep turning and preserving a triangular shape until no pastry sheep remains. TIP, try to not leave any holes at the corners of the triangles to prevent the meat falling out or for the oil to go into the samosa if frying. When folded completely, take some flour glue and with your finger, smear some of this glue onto the end of the last piece of pastry sheet and stick to the samosa.
Now you are ready to fry, bake or freeze! If baking, brush with olive oil on both sides and grill until each side is golden brown. Enjoy with ketchup or tamarind sauce (imli) if you want to be really authentic.
When freezing like I do, dust with some flour and place in freezer for a few hours and then transfer to food bags.