30
For the lamb curry
INGREDIENTS
- 200g boneless lamb chopped into small pieces
- 2 teaspoons oil
- 2 teaspoons ginger and garlic
- 1 chopped onion
- 2 bay leaves
- 5 curry leaves
- 1 star anise
- 1 teaspoon whole jeera (cumin) seeds
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 grated tomato
- 1 cup water
- 1 teaspoon of salt
- 1 cup fresh coriander
METHOD
- Add the oil, star anise, jeera seeds and bay leaves to a heated pot. Once the seeds start to turn a light brown colour, add the chopped onions and fry until golden brown.
- Now add the ginger and garlic and sauté for 30 seconds.
- Add all the spices – turmeric, Kashmiri curry powder, cumin powder, coriander powder and garam masala. Allow the spices to toast for 30 seconds before adding ½ a cup of water. Cover with a lid and allow this to cook until you form a curry paste.
- Add the chopped lamb pieces to the curry paste along with ½ cup of water and cook on medium heat for 30 minutes.
- Then add 1 grated tomato along with 2 tablespoons of chopped fresh coriander and the curry leaves. Season with the salt and cook on medium heat until the meat is soft and tender (should take around 30 to 40 minutes).
- Finish off with fresh coriander and set aside.
- NB. Allow the curry to cool completely before filling the samosas.
For the Tzatziki
INGREDIENTS
- 1 medium-sized English cucumber
- 2 cups plain, double cream yoghurt
- ¼ cup freshly chopped dill
- ½ cup freshly chopped mint
- ½ teaspoon salt
- 1 tablespoon lemon juice
METHOD
- Grate the English cucumber into a bowl, then transfer it to a cheesecloth and drain all the liquid out.
- Add the cucumber to a bowl along with yoghurt, dill, mint, salt and lemon juice.
- Mix all the ingredients well and set aside.
For the samoosa
- Wet the edges of pre-bought samoosa pastry strips.
- Add the completely cooked curry filling to the samosa pastry and fold it into a triangle shape.
- Fry the samosas in preheated oil until golden and crispy and set on a paper towel for the oil to drain.
Serve the lamb curry samoosas with the Tzatziki as a dipping sauce and enjoy.