Lamb Mince Samosa Filling

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful



This recipe is for Lamb Mince Samosa Filling. I made these before Ramadan last year - yes, that is how behind I am on posting recipes! Anyway, before Ramadan, most of the families I know have a few days where they prepare and freeze a tonne of samosas, spring rolls and other such goodies. This they do so they can have more time to spend in prayer and worship during Ramadan, and also in case any unexpected guests pop in.
This lamb filling tastes really fresh and vibrant, and can be used in pastries, on pizza, in spring rolls - anywhere really! 
This samosa filling will fill approximately 40 samosas, inshallah.

A Simple List of Ingredients:

1. Vegetable Oil
2. Cumin Seeds
3. Onions
4. Ginger
5. Garlic
6. Lamb Mince
7. Red Chilli Powder
8. Garam Masala
9. Salt
10. Water
11. Lemons
12. Fresh Coriander
13. Green Chillies
14. Frozen Peas

Bismillah, let us begin!

Heat a good splash of Vegetable Oil in a wok or large saucepan.

Take 4 teaspoons of Cumin Seeds.

Once the oil is hot, add the cumin seeds and fry for a minute. They should give off a lovely aroma.

Next, take 3 Onions which have been peeled and finely chopped.

Add 3/4 of the onion to the pan.

Next, take 2 tablespoons of Crushed Ginger and 2 tablespoons Crushed Garlic. I used frozen but fresh is much better.

Add them to the pan.

Stir fry until light brown.

Then, add 2 kilos of Lamb Mince.

Fry until brown.

Next, take:

2 teaspoons Red Chilli Powder

2 teaspoons Salt

1 teaspoon Garam Masala

Add them to the pan.

Mix well.

Next, take the juice of 3 Lemons.

Add it to the pan, along with 1 cup of Water.

 Bring to the boil and simmer until the water has completely dried out – approximately 40 minutes.

Stir now and again to avoid it sticking to the bottom of the pan.

Then, take a few handfuls of Frozen Peas.

Add them to the pan.

Along with a handful of chopped fresh coriander.

The rest of the chopped onions

And, 8 Green Chillies, finely chopped.

Mix well, and heat through for one minute until the peas are cooked. Cool the mixture completely before using to fill samosas.

Lamb Mince Samosa Filling

Adapted from Cook with Faiza 

Ingredients

·     Good splash of Vegetable Oil

·     4 teaspoon Cumin Seeds

·     3 Onions, peeled and finely chopped

·     2 tablespoons Ginger, crushed

·     2 tablespoons Garlic, crushed

·     2 kilos Lamb Mince

·     2 teaspoons Red Chilli Powder

·     2 teaspoons Salt

·     1 teaspoon Garam Masala

·     Juice of 3 Lemons

·     1 cup Water

·     Handful of Fresh Coriander, chopped

·     8 Green Chillies, finely chopped

·     Few handfuls of Frozen Peas

Method

1.  Heat the oil in a wok or large saucepan. Add the cumin seeds and fry for 1 minute.

2.  Then, add ¾ of the chopped onion – reserve the rest for later. Add all of the ginger and garlic. Lightly fry for a few minutes.

3.  Add the lamb mince, and fry until brown. Add the red chilli powder, salt and garam masala, and mix well.

4.  Add the lemon juice and water. Bring to the boil and simmer until the water has completely dried out – approximately 40 minutes. Stir now and again to avoid it sticking to the bottom.

5.  Then, add the fresh coriander, green chillies, peas and the rest of the onion. Stir well and allow to heat through.

6.  Remove from the heat, and allow to cool completely before using to fill samosas or spring rolls.

You May Also Like:

Chicken Samosa Filling

Pakistani Samosas

Chicken and Vegetable Spring Rolls with Chilli Dipping Sauce


Wasalaam!