Nadiya Hussain’s Easy Aromatic Meat Samosas
A delicious starter or snack, make Nadiya Hussain's easy twist on a meat samosa, featuring a clever tortilla 'pastry'.
From the book
Nadiya’s Kitchen
Over 100 recipes for Nadiya's favourite home-cooked dishes
Fuss-free inspiration for every day of the week
Traditional family classics with a twist
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Introduction
Samosas are a staple in any Bengali diet. They are almost always made in enormous batches then frozen ready for any time we all get together for a catch-up. This recipe is great, because you don’t have to worry about making pastry – the tortilla makes a fantastic shell for the aromatic mince filling to call home. Once fried, it becomes crisp on the outside but still maintains a slight chewiness.
Ingredients
| For the filling: | |
| 450g | lean lamb mince |
| 5 | cloves of garlic, crushed |
| 8cm | piece of ginger, peeled and finely grated |
| 2 tsp | garam masala |
| 1 tsp | cumin seeds |
| 2 | green chillies, finely chopped (deseeded for less heat) |
| ½ tsp | chilli flakes |
| ½ tsp | chilli powder |
| 1 tsp | fine sea salt |
| 225g | potatoes, peeled and diced into ½cm cubes |
| 125g | frozen peas |
| large handful of fresh coriander, chopped | |
| For the 'pastry': | |
| 8 | flour tortillas |
| 1 | large egg, beaten |
| vegetable oil, for frying |
Method
To make the filling: Fry the mince in a large pan over a high heat for 5 minutes, until browned.
Now add the garlic, ginger, garam masala, cumin seeds, chilli flakes and powder, salt and potatoes. Cook, covered, over a medium heat for 15 minutes, stirring occasionally. Until all the moisture has been absorbed.
Add the peas and cook for further 10 minutes over a very low heat, until the potatoes are cooked through. If the potatoes start to stick to the pan, add a small splash of water.
Take the pan off the heat and allow the mixture to cool completely.
Add the chopped coriander, and stir it through. At this stage you can keep the mixture in the fridge for a day or two, until you are ready to make the samosas.
To assemble the samosa: Cut the tortillas in half. Add samosa mix to the centre of each half, and brush the edges with a little egg.
Bring the flat edge together to make a triangular shape, fill and hold the rounded end together until it sticks firmly in place.
Put 1cm of oil in a large frying pan over a medium-high heat and shallow fry the samosas in batches for 1–2 minutes on each side, until golden brown and heated through, then drain on kitchen paper. Or, for a healthier option, you can brush the samosas with a little oil and bake them in a preheated oven at 180°C/fan 160°C for 15 minutes.
Tip: I deliberately make a really generous amount of mixture. Add a can of chopped tomatoes and heat for 15 minutes over a medium heat to make enough Bolognese for three little kids the next day.
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