Spicy Lamb Samosa Cups
Try this Spicy Lamb Samosa Cups recipe.
Try this Spicy Lamb Samosa Cups recipe.
- 3/4 tsp salt
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp turmeric
- 1 tbsp vegetable oil
- 3 tbsp melted butter
- 1 tsp ground coriander
- 2 tsp garam masala powder
- 1/4 tsp chilli powder
- 2 cloves garlic peeled and minced
- 1 small onion peeled and finely chopped
- 1 thumb-sized piece ginger peeled and minced
- 1 red chilli (i used fresno variety) finely chopped (remove the seeds if you don’t like it too hot)
- 300 g minced lamb
- 75 g frozen petit pois peas
- 6 sheets filo pastry
- 1 tbsp finely chopped fresh coriander to garnish
- 1 tsp chilli flakes to garnish
- Carbohydrate 0.220945721093792 g
- Cholesterol 48.7799999741914 mg
- Fat 18.2721116412649 g
- Fiber 0.0849589757416448 g
- Protein 4.31625019218341 g
- Saturated Fat 9.91252967615224 g
- Serving Size 1 1 cup (47g)
- Sodium 97.9422915973097 mg
- Sugar 0.135986745352148 g
- Trans Fat 1.26885233225342 g
- Calories 181 calories
Step-by-step
- Preheat the oven to 175C/350F.
- Heat the oil in a medium frying pan and add the onion. Cook for 2-3 minutes until starting to soften.
- Add the garlic, ginger, chopped chillies, garam masala, ground coriander, cumin, turmeric, chilli powder, salt and pepper. Fry, stirring regularly for 2 minutes until the fragrance is released.
- Add the lamb, and mix together. Cook, stirring regularly, until the lamb is browned (about 5 minutes).
- Add in the peas and stir. Turn off the heat.
- Whilst the lamb is cooking, lay the filo sheets out and brush melted butter on top of each sheet.
- Layer up the sheets, so you have 2 piles of 3 sheets.
- Use a 98mm (3+7/8") cookie cutter to cut out circles. You should get at least 12 rounds (you may get a few more depending on your filo pastry sheet size).
- Take a 12-hole shallow bun tin, and brush with melted butter.
- Fill each hole with a pile of the filo sheets. Squash them in, all the way to the edges.
- Spoon in the lamb mixture and brush any pastry on show with melted butter.
- Place in the oven for 12-15 mins until the filo pastry is crisp and browned.
- Remove from the oven and serve hot, topped with a sprinkling of fresh coriander and chilli flakes.
Spicy Lamb Samosa Cups: A Culinary Adventure from My Kitchen
As a busy working mom, time is a precious commodity. Finding quick, delicious, and satisfying meals is an ongoing quest. That's why I'm always on the lookout for recipes that are both flavorful and easy to execute, leaving me with more time for my family and less time slaving away in the kitchen. This Spicy Lamb Samosa Cups recipe perfectly fits the bill. It’s a delightful fusion of flavors and textures, a perfect blend of savory lamb, aromatic spices, and the satisfying crunch of perfectly baked filo pastry. The best part? It's surprisingly simple to make!
The initial prep work is straightforward. Mincing the lamb and chopping the vegetables is a breeze, and the spice blend is easily prepared ahead of time. The real magic happens when you combine these elements, the fragrant spices releasing their aroma as the lamb browns. I love the subtle heat from the chillies, but you can easily adjust the amount to suit your spice preference. Remember to remove the seeds for a milder dish.
The filo pastry is the star of the show. Its delicate crispiness provides a stunning contrast to the tender lamb filling. The layering technique may seem slightly intimidating at first but with a little practice, it becomes second nature. I recommend using a good quality filo pastry; the difference is noticeable. The melted butter adds richness and prevents the pastry from drying out. It's crucial to ensure that each layer is thoroughly brushed for optimal results.
Once assembled, the samosa cups are whisked into a hot oven. The aroma filling your kitchen is incredible – a tantalizing blend of warm spices and buttery pastry. In just 12-15 minutes, golden-brown, crispy cups emerge, ready to be devoured. They are stunning to look at and delicious to eat. The best part? They make an elegant appetizer or a light and satisfying lunch, equally perfect for casual dinners or more formal gatherings.
The beauty of this recipe lies in its versatility. Feel free to experiment with different vegetables, such as spinach, mushrooms, or bell peppers. You can also adjust the spice level to create a milder or spicier version. This recipe is also great for meal prepping – the filling can be made ahead of time and assembled just before baking, making it a time-saving option for busy weekdays.
Tips for Success:
- Use high-quality filo pastry for the best results.
- Don't be afraid to experiment with different spices and vegetables.
- Ensure the pastry is thoroughly brushed with butter to prevent drying.
- Assemble the samosa cups carefully to ensure they hold their shape during baking.
- Serve immediately for the best flavor and texture.
This recipe isn't just about creating a meal; it's about creating a moment. A moment to savor delicious food, connect with loved ones, and enjoy the simple pleasures of home-cooked meals. These samosa cups are more than just a dish; they're a testament to the power of simple ingredients transformed into something extraordinary – a testament to the joy of cooking and sharing it with those we love.
So, go ahead and try this recipe. I guarantee it will become a staple in your kitchen, a quick and easy way to impress your family and friends with a taste of culinary adventure. Bon appétit!
