The Best Samosas in the World

We have always been disappointed with the humble samosa. It has so much potential but often falls short because either the pastry isn’t crispy enough or the filling isn’t punchy enough. So we decided to come up with our own recipe.  We also made a spicy tomato relish to go with it.

I’m warning you, these are the best samosas in the world but they are super labour intensive.

Andrew and I have made them twice with different results but the second time we totes nailed it!

These have a delicious slow cooked lamb filling with potatoes and peas. The lamb filling has a mixture of Indian and Sri Lankan spices.  We love the freshness of curry leaves and lemongrass.

So here is our recipe.

Filling ingredients

2kg leg of lamb
1 whole lemongrass
6 garlic cloves
3 Tbsp of Sri Lankan Curry powder
5 cloves
5 cardamom pods
1 Tbsp Cumin Seeds
2 Tbsp Cumin powder
2 tbsp Coriander powder
20 curry leaves
2 pandan leaves (if you can find them)
1 Tbsp turmeric
1 Tbsp paprika
2 Tbsp chilli powder
1/3 Cup vegetable oil.
2 medium onion finely diced
1 bottle of tomato passata
1 Litre Beef stock – pre bought is fine
1kg of dutch cream potatoes peeled
1 small packet of frozen green peas
2 green chillies
4 birds eye chillies finely chopped
1 Lemon juiced
Salt

Make the filling

  1. Prepare the lamb leg by cutting slits all over the lamb leg.
  2. Rub salt and curry powder into the lamb leg.
  3. In a mortar and pestle pound the garlic, cardamom, lemongrass until they
    have released their flavours.
  4. Heat oil in a heavy based pan until very hot.  Sear the lamb leg all over until it
    is brown on all sides.

    Searing Lamb leg
    Searing Lamb leg
  5. Once the lamb leg is seared take it off the heat and set it aside.
  6. Pre heat the oven to 150C
  7. Put the pan back on the heat and stir fry 1 onion, garlic, curry leaves, pandan
    leaves,  cinnamon stick turmeric, paprika, cloves and  chilli powder cook until
    the onion is translucent.
    _DSC1095
  8. Place the lamb leg back in the pan and pour over the bottle of passata and beef stock.  Adjust the salt.
  9. Place in the oven and cook for about 4hours.  Checking the lamb and turning it over every hour.  Make sure there is always liquid in the pot.  Add water if required.
  10. Once the lamb has cooked through.  Pull the meat off the bone.  Keep the fat and all the juicy bits.
    Lamb falling off the bone
    Oh Yeah!

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  11. Take any remaining liquid and put it through a sieve and place in a small saucepan.
  12. Heat the liquid in a saucepan and bring to boil.  Keep it at a boil until the liquid reduces to a thick paste.  Make sure it doesn’t burn.

Boil the Potatoes

  1. Bring a big saucepan of water to  the boil add salt.
    Boiling potatoes
    Potatoes thicken and mellow the filling, while adding a creamy texture
  2. Peel all of the potatoes.  Keep them whole
  3. Boil them until you can mash the potatoes.
  4. Roughly mash potatoes.  They need to be chunky and not smooth.

 

  1. Heat some oil in a big saucepan
  2. Add in onion, garlic, cumin seeds, cumin powder, coriander powder and greenchillies.  Add in the lamb meat, reduced liquid, potatoes and green
    peas.  Taste for salt.  Add more salt if required.
  3. Stir through the lemon juice.
  4. Set aside to cool.

 

Make the pastry

4.5 cups plain flour
3 Tbsp Supafry / ghee (keep refrigerated)
250ml ice water
2 tsp salt

 

  1. Add Supafry to food processor and sift-in flour, add salt. blend for 20-30 seconds or until fat is ‘rubbed-in’.
    adding Flour to food processor
    Rubbing in the fat to the flour in the traditional method just melts the fat and makes your pastry impossible to work with. Using a food processor is quicker and keeps the pastry cool.
  2. Transfer to large bowl, add 3/4 of the ice water, combine with hands until it is firm.
  3. Add more water if the dough is still crumbly – when you are sure all the liquid has been incorporated. Please be patient with this, keep kneading!
  4. When you have a firm ball of dough, rest covered in the fridge for at least 30 minutes.

**VERY IMPORTANT!!** You need to be very careful with water content here – as the dough needs to be very firm to effectively work with it. Remember, the dough will be crumbly (not come together) for a while – this is normal.

 Folding the samosas

For this stage it’s best to have a partner rolling the skins while you fill them.

Get ready:

  • Small water dish (for sealing)
  • Tray with baking paper
  • Plain flour (for kneading)
  • Rolling pin
  • Spoon
  • Plate for dough
  • Lamb Filling mixture

Lightly dust bench and rolling pin with flour. From the main ball of dough pinch off a 1 inch ball and knead into a 17cm round. These should be quite thin, 2-3mm is best. cut in half and set aside. Make sure these don’t dry out too much for folding.

_DSC1157

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Take a ‘half’ of pastry and make a cone – the centre of the long flat edge will become the bottom of the cone.   Along half the long edge, apply a tiny bit of water (to make it stick together) and bring the long edge corners together, pressing together firmly but careful that the pastry doesn’t break.  Spoon some of the mixture into the cone shape, don’t overfill the cones!  Moisten the open edges and press together, it should make a triangular shape.  Set on a baking-paper lined tray.

Deep fry when ready to cook!

Deep Fry!
Fry baby fry!

 

Tomato Chutney

1Kg of tomatoes finely diced
1 medium onion finely diced
1/3 C Vegetable oil
2Tbsp black mustard seeds
2Tbsp chilli powder
2Tbsp Garam masala
6Tbsp white sugar
Salt to taste

  1. In a saucepan bring heat the oil until smoking.
  2. Add mustard seeds and let them ‘pop’
  3. Add onion and cook until they are translucent.
  4. Add in the tomatoes, garam masala, chilli and sugar.
  5. Let these cook for 30-45 minutes
  6. Add salt to taste.

Serve as a side to the samosa.

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Please let us know if you try our recipe.  We would really love to hear how this recipe went in your kitchen.  Did you try anything different?

 

 

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