Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 19

1-2 tbsp vegetable oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2.5cm ginger, peeled and finely grated

1 tsp mild curry powder

⁴/₄ tsp hot chilli powder

1 tsp ground tumeric

1 tsp ground cumin

500g minced lamb

sea salt and ground pepper to taste

100g peas, thawed if frozen

1 tsp dried mango powder (or 1 tbsp fresh lemon juice)

1 mild green chilli, deseeded and finely diced

handful of mint leaves, chopped

These samosas are equally delicious deep-fried, which encourages their pastry casing to puff up and blister slightly. However, I have baked these in the oven as an alternative (and healthier) way of cooking them.

To make the pastry, combine the flour, salt and black onion seeds in a large bowl. Make a well in the centre and add the oil and 5 tablespoons of warm water. Mix with a butter knife to form a dough, adding more water if the mixture seems too dry. Tip onto a lightly floured work surface and knead for 5–10 minutes to a smooth dough. Cover with cling film and leave to rest in a cool place for 30 minutes.

To prepare the filling, heat the oil in a karahi or a wide pan over a medium-to-high heat. Add the onion, garlic, ginger, curry and chilli powders and ground spices. Fry for a few minutes until the onion begins to soften and the spices are fragrant. Add the lamb mince and a generous pinch each of salt and pepper. Stir-fry for 4–5 minutes until the mince is golden brown. Add the peas and dried mango powder or lemon juice and cook for a further minute before stirring in the chopped chilli and mint. Taste and adjust the seasoning, then transfer to a wide bowl and leave to cool.

Preheat the oven to 220°C/Fan 200°C/Gas 7. Divide the pastry into 6–7 equal pieces. Make each piece into a ball then roll out to a circle of about 15cm. Cut each circle into 2 equal halves. Working with one at a time, brush the cut edge of the semi-circle with a little water and form a cone shape, sealing the edge. Fill each cone with the filling up to 1cm from the top. Brush the pastry edges with water and press together to seal the cone. Place on a baking tray lined with baking parchment and repeat to make the remaining samosas. (You could also form them into teardrop shapes to make a change from the typical triangular ones.)

Brush all over each samosa with a little oil or melted butter and arrange on a lightly oiled baking tray. Bake the samosas for 14–16 minutes until golden brown and the pastry is crisp. Remove from the oven, cool for a few minutes and serve while still hot.