Lamb and Potato Samosas
These samosas have a crisp, thin crust and a lamb filling mixed with potato and sweet peas . They're served with DiivineKuizine remoulade sauce.These Indian inspired pastries are freezable, So make a batch and keep some for a rainy day. The ground lamb spices and my green seasoning with peas and potatoes is a delicious, I used Goyza wrappers but you can use springs rolls. Easy , and delicious a taste of India.
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon masala powder
1 teaspoon ground cumin
1/2 teaspoon DivineKuizine sugar spice
2 teaspoon kosher salt
1lb ground Lamb
1 chopped potato
1/2 cup green sweet peas, frozen
2 garlic cloves
1/4 cup white or yellow onion
1 jalapeno , partly seeded
handful cilantro, mint, thyme,rosemary
1 tsp each salt and pepper
3 tablespoon grape seed oil
or spring rolls
1 quart Peanut Oil or Vegetable Oil
In a blender or food processor blend all herbs , and vegetables and oil together until it is paste. to make your green seasoning.
Heat oil in a medium to large saute pan over medium-high heat. Add lamb and stir to break up meat; add potato combine together add spices. Thoroughly coat with seasonings. Reduce heat to medium and cook, stirring occasionally, until lamb is no longer pink, about 5 minutes Add peas. Cook until just heated through, about 2 minutes. Remove from heat and let cool completely.
Drain any excess oil off lamb mixture.
Moisten the edges of the Gyoza wrappers from center to corner with water. Take a 1/2 tsp of he lamb mixture. Bring the two corners together and form overlapping the wet edge onto the dry and pinching to seal; this is the center seam. Pinch to seal. Repeat
Meanwhile, fill a large deep pot with enough oil to come 4 in. up the sides about a quart. Heat over medium-high heat until a deep-fry thermometer registers 360°. Fry samosas in batches of 3, turning often, until pale golden, about 1-2 minutes. Drain on paper towels.
Serve warm or at room temperature, with DivineKuizine remoulade sauce .
Make ahead: Formed unfried samosas, up to 1 day, chilled, and up to 3 months, frozen. Samosas can also be partly fried (until pale golden), up to 2 days, cooled and chilled, then fried at 375°, or baked in a 350° oven for 15 minutes, until medium golden.