Preparing Easy Lamb Sambusas/Samosas
Hello my people! Mother’s day here in the U.S. is fast approaching, and for mother’s day brunch, I wanted to make something easy, delicious and something that reminded me of home. Typical brunch food seemed rather boring to me, so I pulled out my “small chops” hand book. There is a lot of Indian and Middle eastern influence in Africa, and in East Africa, these Sambusas are the African sisters of Samosas. They are essentially the same thing, but in a lot of east African countries, meat is added to the filling. I have had Sambusas/Samosas with potatoes and meat, with rice and meat , and like in this case, with peas and meat.
I cheated a little with this recipe and used Samosa/ Spring roll wrappers… like I said I wanted something easy. I will make another recipe sometime in the future showing you how to make samosa/sambusa wrappers from scratch. You can make this recipe using ground beef, chicken, turkey or even tofu.
Hope this helps lift your mother’s day brunch.
- 1lb/ 16oz/ 454g ground lamb
- 1 cup fresh/frozen peas
- 2 large shallots/ 1 small onion
- 1 tsp coconut oil (this is just to saute the shallots/ onions)
- 1 habanero/ scotch bonnet pepper
- ½ tsp bullion
- ½ tsp garam masala
- ½ tsp curry powder
- ½ tsp ginger powder
- Salt to taste
- 25 count 8inch square spring roll wrappers
- 2 tbs plain flour plus 1- 2 tsp water
- Oil for drying
- To make the filling: On low heat in a pan, saute the shallots/ onions in the coconut oil until it is translucent.
- Add in the garam masala, curry powder, ginger powder, and bullion into the sauteing onions and allow to toast lightly for 2- 3 minutes, stirring continuously.
- Add in the ground lamb and continue to stir, turning up the heat to medium.
- Once the meat is no longer pink, add in the peas and cook for 10 minutes.
- Taste the meat and adjust the salt if necessary.
- Allow the filling to cool completely
- To assemble, simply cut the spring roll sheets in half to form rectangles, place about 1 tsp of the filling on the top of the dough, and follow the folding techniques above.
- Seal the dough with the plain flour and water mixture as shown above.
- In a pan or fryer heat up enough oil (to 350 degrees Fahrenheit) to fry the samosa triangles
- Once the samosas are golden brown, take them out of the oil and drain.
- Serve them warm.
While working with the spring roll dough, always place the dough that is not being worked on, under damp paper towels/ napkins to prevent them from drying out.
Also place the prepared and unfried samosas under a damp cloth to keep them from drying out as well.
To make the samosas ahead, freeze the prepared and unfried samosas on a tray/ baking sheet. Once they are frozen, you can place them in a freezer bag and keep them frozen. Once you are ready to use them, take them out of the freezer for a few minutes then fry (Do not thaw completely).