Tag Archives: lamb

Samosas Round 2: Lamb, Sweet Potato, and Pea Samosas

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So I ate a REALLY GOOD lamb samosa from a package yesterday and was so curious about how I could re-create the hearty spice of a lamb samosa mixed with the richness of a sweet potato. I’ve seen a few sweet potato + lamb recipes before, but really, I adapted a strictly lamb-based samosa to create these as my parsnip samosas came out a little too sweet for my liking last time.

Keep your eyes peeled for the first video post in the works! This is my first try so stay patient with me here. Ok I love these samosas because they are very forgiving. I started with happyyolk’s referenced Saveur recipe for the dough after trying a healthier one last time. For a baked samosa, you’re not going to get much better than this. The dough is not super flakey like a galette kind of dough, but it has just enough butter to give it enough flake to have a crunch to it. If you’re not frying these babies, then that’s the closest you’re gonna get.

There’s a methodology to this madness guys. Don’t put yourself in a cook vs. baker category. We can do both here. Get the dough right and you’ll be much more confident experimenting with the filling. Besides, I told you already, there’s butter in this dough, so if you are lacking a little flavor in the filling, you still got the butter going for ya.

Are you one of those people that wants a filling-ish appetizer? I am. I need one of these meat and potato pockets to keep myself going until dinner-time. Whatever time you eat these, they are a good afternoon snack or appetizer.

Here’s how we start. First, prep your dough. Follow Saveur’s recipe to make the dough. They suggest using around 6 tablespoons of water, but mine came out to about 8. And if you have a food processor, by all means use it here. Wrap up your dough and let it refrigerate while we make the filling.

Ingredients:

1 sweet potato, cooked in the microwave until mostly soft, about 6-8 minutes

1/4 lb ground lamb

2/3 cup frozen peas

1 onion, chopped

2 big or 3 small garlic cloves

2 TBS olive oil

1/2 tsp tumeric

1 tsp curry powder

1/2 tsp coriander

3/4 tsp cumin

a pinch of whole mustard and whole cumin seeds (and fenugreek if you have it)

1/2 tsp salt

1/4-1/2 tsp red pepper flakes

1/2 cup low-sodium chicken stock, plus more in case

Start by toasting your whole mustard and cumin seeds to bloom the spices. If you don’t have these, don’t worry about it. Honestly I was just experimenting with using whole seeds :). Once fragrant, empty into a small bowl and set aside.

Heat olive oil on medium heat, add your chopped onion and let soften until translucent, about 5 minutes. Then add garlic for one more minute. Add in the curry powder, cumin, salt, coriander, tumeric, and coat the onion and garlic with them.

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Add the lamb and break it up into small crumbles. Peel your soft sweet potato and cut into small chunks while the lamb starts to brown. Once it browns, add in your sweet potato. Now add in your hot pepper flakes and the whole toasted seeds. At this point, the oil will be mostly taken by the lamb, so add in your chicken stock and add the frozen peas.

Let it simmer on medium heat, slowly breaking up the sweet potato as it softens. Continue to add chicken stock if it looks dry. Once the peas have lost their frost, turn the heat down to very low, put a cover on the skillet, and let the filling absorb the stock and spices. The point here is to make sure you’ve got a thick enough filling.

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There’s no worry on this step, timing and look of the filling is entirely up to you and your eyes only. Just think about what texture you want when you bite into a spicy pillow with a little crunch on the outside. Now we’re in a happy place! One it looks about ready, turn off the heat, cover, and lets get those pillows ready.

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Take the dough out of the fridge and prep your oven to 450 degrees F. Break off your dough into ten even pieces and roll them into little balls. I cut the dough in half and made each half into 5 pieces. Cover the balls you are not using with a towel. Starting with the first ball, roll it into a flat circle. Add a spoonful of filling on one half, making sure there is room at the edge for crimping. Swiftly fold over the other side into a half moon and press the top and bottom layer together lightly to close. Some of your filling might puff out, that’s okay! It’s rustic remember.

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Starting at one end, fold the edge together toward the filling, snuggling in the pocket. Continue to fold the edges over one another, crimping the open edge inward so it again, “snuggles” the filling in tightly! It’s okay if it doesn’t work out the first time, you’ll get the hang of it. The key is to just keep going in the same direction so there are no air pockets in the seam. Place the samosa on a greased cookie sheet and continue with the others, until you have 10 samosas.

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Bake for 15 minutes at 450 on the middle rack, then turn the samosas over and cook for another 3-5 minutes until both sides are speckly golden brown. Let cool for about 5-10 minutes. Enjoy with some chutney, Indian pickle, or by itself!

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Lena Kaligaris-Bombolito, otherwise known as Greek-Italian Pasta.

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The odd title of today’s post references a few things. First of all, yes, the name Lena Kaligaris sounds familiar because it is none other than Alexis Bledel’s character in Sisterhood of the Traveling Pants, the movie. Meek and Greek, Lena is a beautiful Greek-American teen who ventures to Greece one summer. The Bombolito part just sounded really Italian to me. Hence, Greek-Italian food, leading to the most delicious lamb bolognese!!!!!

Okay secondly, I wanted to reference a multicultural name similar to an establishment in California I remembered from last summer. There was this place called Shanghai Kelly’s which apparently has nothing to do with two cultures but a wildly fierce Irishman. Here’s an interesting story I just found… I thought it sounded cool so I tried to recreate the name 🙂

Please make this lamb bolognese for your guests. Adrianna says this feeds four, and I must say this feeds four people of moderate hunger. I would double the recipe if you were having hungrier friends around. I’m working on prep these days so I’m not making such a mess in the kitchen, and I think it’s working out well. The first thing is, chop up your carrots and onions first. Most of the bolognese recipes I have made before include celery, so I added a stalk and a half of celery and the mire poix was solid. Plus it just looks pretty right? I had no shallots on hand so used 1/2 of a very large onion.

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bolo6I often freeze tomato paste if I dont use a can. This causes a tiny problem for measuring, but the good thing is, you can add less or more as you cook depending on how thick you like sauces.

bolo5What do you mean you don’t eat no meat? Oh, es okay, I make lamb.

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Lamb Pita Burgers and Tzatziki

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Mediterranean food was the very first kind of food I learned to make. I think it’s such an easy place to start. Tomatoes, feta, red onion, good olive oil, and cucumbers can go in salads, as toppings, on pastas, or as appetizers. Barely any cooking involved!

As I returned from an amazing trip to California, these warm pita pockets and comfort burgers were a transitional food from summer to fall. If you live in a place that is hot until October like me, you still need to get outside and use the grill in September. But the mix of hearty lamb and coriander, cumin, and ginger spices gives it a fall spin.

I LOVE lamb burgers, and my fam especially likes mini burgers. It’s a fun way to try different ingredients in a few of each burger. I used this lamb burger recipe from Adrianna and didnt have any mint so just used parsley. I highly recommend! Our secret ingredient was some chopped up salt olives. Mixed every so lightly, these lamb burgers are tender, rich, and can absorb a variety of flavors. Before pics, I have to share my fave foods from San Fran. While the weather was the best in record years, I felt this love-hate relationship with my favorite city!! Had to play hard to get since I don’t know when I’ll be making it back again. Saw wonderful friends, went to an awesome conference, and saw beautiful views. oh, and food.

Fava bean pasta from a restaurant in berkeley with my lovely host katie, amazing Vietnamese at Tin in SOMA with my colleague Alloy, delicious Tofu Banh Mi in the Mission at duc loi kitchen, UMAMI BURGER FINALLY!!!, also i finally saw chez panisse omgomgomgomg, and tyler florence’s store in mill valley it was HEAVEN! oh and this delicious chicken, mango, avocado Asian salad at this Asian street food place in mill valley after the hike. I am so happy thinking about it. Can’t wait to get back….

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Sauteed onions and spices she recommends

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parsley and pistachios

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lamb, herbs, spices

DSCF4221let these guys set in the fridge for 15-20

DSCF4216For tzatziki I really like shredded English cucumber. BUT SQUEEZE out the water with a paper towel like so

DSCF4220add some dill, yogurt, lemon juice, salt and pepper and whatever else you like!

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