Samosas, the beloved pockets of flavor, have traveled far and wide from their Central Asian roots to become a staple in Indian cuisine. But hey, why limit ourselves?
Today we’re going global with a filling that’s as unique as it is delicious: lamb and thyme.
So, let’s roll up our sleeves and make these scrumptious samosas with a Western twist.
- Preparation Time: 45 minutes
- Cooking Time: 20 minutes
This recipe yields approximately 20 samosas.
For the filling:
- 500 grams lamb mince
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- Salt to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili flakes (optional)
For the dough:
- 2 cups (about 250 grams) all-purpose flour
- 1/4 cup (about 60 ml) vegetable oil or melted ghee
- 1/2 teaspoon salt
- Water as needed to make the dough
- Oil for deep frying
Chef’s Tips for Less Oily Samosas
- Temperature Control: Make sure your oil is hot enough (around 350°F or 175°C). Cold oil leads to soggy, oily samosas.
- Double Frying: Fry once at a lower temperature to cook them through, then increase the heat for the final fry to make them crispy.
- Drain Well: Use a slotted spoon to remove the samosas and let them drain on a paper towel to remove excess oil.
- Prepare the Filling: In a pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until soft. Add the lamb mince and cook until brown. Stir in the spices and thyme, and cook for another 5 minutes. Set aside to cool.
- Make the Dough: In a large bowl, mix the flour, salt, and oil. Add water gradually until a smooth dough forms. Knead well and let it rest for at least 30 minutes.
- Assemble: Divide the dough into golf-ball-sized portions. Roll each into a flat, round shape. Cut it in half. Form a cone with each half, sealing the edge with a little water. Fill the cone with the lamb mixture and seal the open edges, creating a triangular shape.
- Fry the Samosas: Heat the oil in a deep frying pan. Once hot, carefully slide the samosas in and fry until golden brown.
- Drain and Serve: Remove the samosas with a slotted spoon and drain on paper towels. Serve hot with mint chutney or yogurt dip.
What wine goes well with Lamb and Thyme-Stuffed Samosas?
- Syrah/Shiraz: This robust red wine’s spicy, peppery, and sometimes smoky flavors make it a terrific match for the earthy lamb and thyme combination in the samosas.
- Zinfandel: A fruit-forward Zinfandel can complement the richness of the lamb while adding a bit of zest to each bite.
- Malbec: Known for its dark fruit notes and smoky finish, Malbec can handle the lamb’s robust flavor and the thyme’s herbal notes quite well.
- Rioja: This Spanish red wine, primarily made from the Tempranillo grape, pairs wonderfully with lamb dishes and should work beautifully with these samosas.
- Château Musar: This unique Lebanese wine is a blend that often includes Cabernet Sauvignon, Cinsault, and Carignan. Its varied palate can stand up to the complexity of the lamb and thyme.
- Riesling: If you’re looking for a white wine option, a dry Riesling with its high acidity and aromatic notes can cut through the fattiness of the lamb, making for an interesting contrast.