how to make lamb tikka samosa

 

Samosas are a popular snack food in many parts of the world, and they can be made with a variety of fillings. This article will discuss how to make Lamb Tikka Samosas, a delicious and savory snack that is perfect for parties, potlucks, or just a quick snack at home.

Ingredients:

• For the dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • Water, as needed
• For the filling:
  • 1 pound ground lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup yogurt

Instructions:

1. To make the dough, whisk together the flour and salt in a large bowl. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add water, mixing until a soft dough forms. Knead the dough for 5-7 minutes, or until smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the lamb and cook until browned, breaking it up with a spoon. Add the onion, garlic, and ginger and cook until softened, about 5 minutes. Stir in the turmeric powder, coriander powder, cumin powder, garam masala powder, salt, and black pepper. Cook for 1 minute more.
3. Stir in the cilantro, mint, and yogurt. Cook for 1 minute more. Remove from the heat and let cool completely.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Divide the dough into 12 equal pieces. Roll out each piece into a 6-inch circle. Place a heaping tablespoon of the filling in the center of each circle. Bring the edges of the circle up around the filling and pinch to seal.
6. Place the samosas on a baking sheet lined with parchment paper. Bake the samosas for 20-25 minutes, or until golden brown. Serve hot.

Tips:

• Use high-quality ingredients, especially for the lamb and spices. This will make a big difference in the flavor of the samosas.
• Don't overcook the filling. The lamb should be browned but still tender.
• Seal the samosas tightly to prevent the filling from leaking out.
• Brush the samosas with egg wash before baking to give them a golden brown crust.
• Serve the samosas hot for the best flavor.