Minced Lamb & fresh Garden peas somosas
Ingredients: Section 1
500g Minced spring lamb – 90% lean
150g finely chopped onion
3 tbsp Rapeseed oil
2 cinnamon sticks
3 green cardamoms
2 bay leaves
2 tsp garlic
2 tsp ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp fresh green chillies
1 tsp salt or to taste
1 tsp garam masala
30g fresh coriander
60g garden peas
2 tbsp lemon juice
Heat the oil in a deep pan, add the whole spices and splutter for a few seconds before adding the onions. Sauté for 5 minutes until lightly brown then add the garlic and ginger and cook for 2-3 minutes.
Now add the minced lamb, green chillies, ground cumin, garam masala, ground cinnamon, salt, lemon juice and half of the fresh coriander.
Mix the spices and the lamb very well on a medium heat for 5 minutes until all the meat is browned off/sealed and evenly coloured, cook for 20 minutes or until cooked.
Now add the garden peas and another tablespoon of lemon juice, however ensure the mixture is dry so that the somosas don’t get soggy.
Somosas pastry or Filo pastry
50g Plain flour
Vegetable Oil to fry
To make the somosas filling:
In a large mixing bowl add all the ingredients and mix well. Taste to season accordingly with salt and additional chillies if required.
Filling the somosas:
Start by making a flour paste (edible glue) to bind the somosas together.
Mix flour and water in a bowl until it is pancake consistency.
Now separate the somosa pastry one slice at a time covering the pastry you are not using with a slightly damp cloth. Create pocket as shown in the class and fill. Be careful to seal all the edges to prevent leaking whilst frying.
Heat oil to deep fry and slowly slide the somosas into the oil at the sides, cook for 1.5 minutes on either side or until golden brown.
Remove from oil onto absorbent paper to drain any oil and serve.
Cooks Hint 1: Don’t be afraid to be generous with the ‘edible glue’ as it will dry out like the pastry and stop the somosa from opening in the cooking process
Cooks Hint 2: Be careful the oil is not too hot as it will brown the somosas without heating the filling sufficiently.
Cooks Hint 3: The somosas can be frozen flat on a tray once made but before frying
Serving Tip: Allow somosas to cool for a moment or two before serving as they are too hot to eat straight away.
Lamb somosas Recipe by Kumud Gandhi – Founder of The Cooking Academy
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.