Lamb Samosas
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 40 1x
- Category: Ground Lamb
- Method: Oven
Description
This recipe uses wonton or egg roll wrappers, and they are baked rather than fried. Serve warm with peach chutney.
Ingredients
8 oz (250 g) lean Ontario Ground Lamb
1 Ontario Onion, finely diced
1 tbsp (15 mL) minced fresh gingerroot
1–1/2 cups (375 mL) peeled, shredded Ontario Sweet Potato (1 small)
1 tbsp (15 mL) curry paste or powder
1/4 cup (50 mL) water
1/2 tsp (2 mL) salt
Pinch pepper
1small Ontario Greenhouse Tomato, diced
3 tbsp (45 mL) chopped fresh Ontario Coriander Leaves
40 wonton or 20 egg roll wrappers
1 tbsp (15 mL) vegetable oil
Instructions
Heat large nonstick skillet over medium-high heat. When hot, crumble lamb into skillet. Add onion and ginger; cook stirring occasionally, until meat is no longer pink, 3 to 5 minutes. Stir in sweet potato and curry paste, until fully combined.
Add water, salt, pepper and tomato; reduce heat to medium-low and cook uncovered and stirring often, until mixture is almost dry and sweet potatoes are tender, about 5 minutes. Remove from heat, stir in coriander.
If using larger egg roll wrappers, cut in half diagonally. Place 1 to 2 tsp (5 to 10 mL) filling in centre of each wrapper (depending on size of wrapper). Moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. Arrange on baking sheet; brush lightly with oil. Bake in 375°F (190°C) oven for 10 to 12 minutes or until golden and crisp. Serve warm or at room temperature.
Notes
Tip: Make as above, cool and refrigerate in covered container for up to 2 days. Reheat on baking sheet in 350°F (180°C) oven for about 5 minutes or until warm.
Nutrition
- Serving Size: 1
- Calories: 46g
- Sodium: 76g
- Fat: 2g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 2g
Keywords: Samosas
