Lamb Samosas

RH Staff

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 flour)
1/2 cup all-purpose flour
1 tsp. salt
1/2 cup vegetable oil
1 Tbsp. caraway seeds

For Filling Part 1: Season lamb shanks with salt and pepper. Heat oil in sautè pan and brown shanks. Place lamb shanks, onion, carrots, celery and garlic in a deep baking pan. Add wine and water. Cover and braise in a 400°F oven for 2 hours, or until the meat falls off the bone. Set aside to cool.

For Filling, Part 2: Combine onion, ginger, garlic, cumin, coriander, salt and pepper in a bowl. Mince the lamb meat. Heat oil in large sautè pan. Add the onion mixture and caramelize. Add the minced lamb and mix all ingredients together. Set aside to cool.

For Samosa Dough: Combine all ingredients in a dough mixing machine. Mix for 7 minutes. Take out the dough and gather it into a smooth ball. Coat the ball with olive oil and place it in a bowl. Cover with a moist towel or plastic wrap and let it rest for 30 minutes.

Knead dough again for 1 minute; divide into 2 equal portions. Roll each into a 1/2" thick rope and cut into 8 equal parts. Roll the same pieces into smooth balls. Place one ball at a time on the workboard, dust lightly with flour, and roll into a 6" circle. Cut the circle in half. Each semicircle will make a samosa.

Moisten half the semicircle's straight edge with water, and bring other half of straight edge over it, so that dry side overlaps moistened portion by 1/8 to 1/4" to form a cone. Press overlapped edges securely together to seal. Place a tablespoon of filling in the cone. Moisten open end of the cone and pinch shut in a straight line, closing the cone into a triangular shape. Press tightly to seal. (Moistening is essential to ensure a good seal, which prevents frying oil seeping into pastry and filling during the frying.) Continue with the rest of the dough and filling.

When ready to fry pastries, heat oil to 350°F in a kadhai, french fryer or large pan. Drop in about 8-10 pastries. Oil temperature will drop automatically to around 300°F. Maintain the temperature and fry batches of samosas, stirring and turning pastries until they are light brown, about 12 minutes. Serve warm.

Recipe Provided By: Chef Ernie Quinones, director of culinary operations, Mantra Restaurant, Boston.