Lamb and mint samosas from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 51) by Meera Sodha

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Notes about this recipe

  • puddlemere on February 02, 2019

    These turned into kind of a mess trying to fill the phyllo, but that's my fault for trying to use some super old phyllo that I had in my freezer. I also wasn't totally clear what she meant by "making a cone" to stuff the lamb into. In any event, these had good flavor and probably would have been even better with a nice chutney or some kind of dipping sauce. Would probably try them again with some new phyllo.

  • clcorbi on July 26, 2017

    I decided to make this filling to serve over rice, rather than in samosa form. The flavor is really nice! It wasn't quite strongly flavored enough to stand being mixed up with rice, but that's my fault, not the recipe's. I'm sure it would be lovely in a samosa, with some sort of flavorful chutney to set it off.

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