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Lamb and spinach samosas

Women weekly food
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine Indian, lamb
Servings 24 Servings


  • 2 medium potatoes 400g, chopped finely
  • 200 gram baby spinach leaves
  • 1 tablespoon vegetable oil
  • 1 medium brown onion 150g, chopped finely
  • 5 clove garlic crushed
  • 2 teaspoon finely grated fresh ginger
  • 500 gram minced ground lamb
  • 1/2 cup 150g madras curry simmer sauce
  • 1 tablespoon lemon juice
  • 6 sheets puff pastry
  • 1 egg beaten lightly


  • Boil, steam or microwave potato until tender. Drain; cool.
  • 2 Place spinach in a large heatproof bowl, cover with boiling water; stand 1 minute. Drain, then refresh under cold running water. Drain; squeeze out excess moisture from spinach and chop coarsely.
  • 3 Heat oil in large frying pan over medium heat; cook onion, garlic and ginger, stirring, until soft. Add lamb; cook, stirring, over high heat, until browned. Stir in sauce; simmer 5 minutes. Stir in potato, spinach and juice; season to taste. Cool.
  • 4 Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.
  • 5 Cut each pastry sheet into four squares. Place 2 tablespoons lamb mixture in centre of each pastry square. Brush pastry edges with egg. Fold pastry over filling to make triangles; press edges with a fork to seal.
  • 6 Place triangles on trays; brush with egg. Bake 30 minutes or until golden


This recipe is sponsored by Mediterranean Supermarket 
Keyword indian, lamb, lamb appetizer