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.
- 1 lb/ 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
- 1/2 tsp bullion
- 1/2 tsp garam masala
- 1/2 tsp curry powder
- 1/2 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).