Paprika

Lamb tikka samosas

Name: Lamb tikka samosas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Carrott
Ingredients: 2 tsp olive oil, plus 100mI for brushing; 400g lean Iamb mince; 4 tbsp tikka paste; 1 large onion, grated, excess juice squeezed out; 1 large carrot, peeled and grated; 4 tsp dried mint; 2 tbsp mango chutney, plus extra to serve; 200g frozen peas; 270g pack filo sheets (6 sheets); leaf salad and raita, to serve

portioner

15 min

aktiv tid

25 minutes

total tid

Begynd at lave mad

Ingredienser

2 tsp olive oil, plus 100mI for brushing

400g lean Iamb mince

4 tbsp tikka paste

1 large onion, grated, excess juice squeezed out

1 large carrot, peeled and grated

4 tsp dried mint

2 tbsp mango chutney, plus extra to serve

200g frozen peas

270g pack filo sheets (6 sheets)

leaf salad and raita, to serve

Vejledning

1 In a wide pan, heat 1 tsp oil. Fry the lamb until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a bowl and mix with the mint, chutney and frozen peas. Leave to cool

2 Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment.

3 Heat oven to 200°C/180°C fan/gas 6. Bake samosas for 30 mins, turning over halfway through cooking, until golden and piping hot. Serve with salad, extra chutney and raita.