Ernie Quinones Photo Credit: American Lamb Board Yield: 32 samosas. LAMB FILLING: 2 American Lamb hind shanks 1 Tbsp. kosher salt 1 Tbsp. fresh ground pepper 1/2 cup oil 1 medium white onion, chopped 2 medium carrots, chopped 2 stalks celery, chopped 6 garlic cloves 3 cups red wine 1/2 gallon water 1 medium white onion, diced 1/4 cup ginger, diced 1/4 cup garlic, diced 1 Tbsp. cumin powder 1 Tbsp. coriander powder to taste, salt and pepper SAMOSA DOUGH: 1 cup gram flour (chickpea ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.