How to Make Lamb Tikka Samosa

Introduction

If you love the bold flavors of Indian cuisine, you're in for a treat with Lamb Tikka Samosas. These delightful parcels combine the spicy and aromatic lamb tikka with the crispy goodness of a traditional samosa pastry. Perfect for appetizers, snacks, or party food, these samosas are sure to impress. Let’s dive into the recipe!

Ingredients

Before you begin, gather the following ingredients:

For the Lamb Tikka Filling

• 1 lb (450g) ground lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1/4 cup fresh cilantro, chopped

For the Samosa Dough

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee
• 1/2 teaspoon salt
• Water as needed

For Assembling and Frying

• Vegetable oil for frying
• Water for sealing the edges

Preparation Steps

Making the Lamb Tikka Filling

1. In a large mixing bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, salt, and pepper. Mix well to form a marinade.
2. Add the ground lamb to the marinade, mixing thoroughly to coat the meat. Let it marinate for at least 30 minutes, or overnight for best results.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.
4. Add the minced garlic and ginger, cooking for an additional 2-3 minutes.
5. Add the marinated lamb to the skillet, breaking it up with a spoon. Cook until the lamb is browned and cooked through.
6. Stir in the chopped cilantro and cook for another 2 minutes. Remove from heat and let the filling cool to room temperature.

Making the Samosa Dough

1. In a large mixing bowl, combine the all-purpose flour, salt, and oil/ghee. Mix well until the mixture resembles breadcrumbs.
2. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

Assembling the Samosas

1. Divide the dough into small, equal-sized balls.
2. Roll each ball into a thin circle, about 6 inches in diameter. Cut the circle in half to form two semi-circles.
3. Take one semi-circle and form a cone shape by bringing the straight edges together, sealing with a little water.
4. Fill the cone with 1-2 tablespoons of the lamb tikka filling.
5. Seal the open edges by pressing them together, using a little water to help seal if necessary. Make sure the samosas are well sealed to prevent the filling from leaking out during frying.

Cooking the Samosas

Frying Method

1. Heat vegetable oil in a deep frying pan over medium heat.
2. Carefully add the assembled samosas to the hot oil, a few at a time, making sure not to overcrowd the pan.
3. Fry until they are golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer the fried samosas to a plate lined with paper towels to drain excess oil.

Baking Method (Optional)

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the assembled samosas on the prepared baking sheet. Brush them lightly with oil.
3. Bake for 25-30 minutes, or until they are golden brown and crispy.

Serving Suggestions

Serve the lamb tikka samosas hot with your favorite dipping sauces. Here are some suggestions:

• Mint chutney
• Tamarind chutney
• Yogurt raita
• Spicy ketchup

Tips and Tricks

Ensuring the Best Flavor

• Marinate the lamb for a longer time to enhance the flavors.
• Adjust the spice levels according to your preference.
• Ensure the lamb filling is completely cooled before assembling the samosas to prevent the dough from becoming soggy.

Avoiding Common Mistakes

• Make sure the samosa dough is firm and not too soft to prevent breaking while frying.
• Seal the samosas tightly to avoid the filling leaking out during frying or baking.
• Don’t overcrowd the frying pan; this ensures even cooking and prevents the oil temperature from dropping.

Conclusion

There you have it – a delicious recipe for Lamb Tikka Samosas that combines the best of Indian flavors and crispy pastry. These samosas are perfect for any occasion and will surely impress your guests. Enjoy making and eating these delightful treats!

FAQs

Can I use a different type of meat?

Yes, you can substitute lamb with ground beef, chicken, or even turkey for a different flavor profile.

Can I make the samosa dough in advance?

Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours before using it.

Can I freeze the assembled samosas?

Yes, you can freeze the assembled but uncooked samosas. Lay them out on a baking sheet to freeze individually before transferring them to a zip-top bag. Fry or bake directly from frozen.

What can I use instead of cilantro?

If you're not a fan of cilantro, you can use fresh parsley or mint as a substitute in the lamb filling.

How can I make this recipe healthier?

To make a healthier version, bake the samosas instead of frying and use whole wheat flour for the dough. You can also add more vegetables to the filling.