Hi, Ray here again.
A couple of years ago I took some evening classes to learn how to cook Indian curries. I enjoyed them a lot and the instructor was very good. She would answer every question and show every technique except for one and that was how to make samosas. The recipe that she used had been in the family for years and she was determined to keep it that way.
I often have a samosa as a starter when I’m eating in a curry house so I thought that it was time that I learned how to make this delicious starter. There is an easy enough looking Curried Lamb Samosas recipe among the starter recipes on the Curry Focus website.
I bought the ingredients during my usual Saturday morning shop and got to work on Saturday afternoon to see how this adventure would pan out. I decided to make the samosas separately from my usual Sunday evening dinners where I have a couple of friends drop around to try out my latest gastronomic effort.
I cooked up the minced (ground) lamb and then set it aside.
I had already defrosted the filo pastry and so I started to make the samosas. It looked easy enough in the recipe.
But the first problem that I encountered was the filo pastry – it was a pile of very thin sheets of pastry and I found it extremely hard to separate a sheet of filo pastry without tearing it. In the end, I decided to use 3 or 4 sheets of file together except for one samosa where I managed to pull off a single sheet of filo pastry.
The second problem was really down to lack of experience. I folded over the samosas but always managed to have a large chunk of pastry on one of the edges without it surrounding any filling. I suppose that I would get used to folding samosas with a bit of practise.
Anyways, I got together some samosas and pooped them into the preheated oven to bake.
And the 15 minute baking time was spot on. The samosas were a weird shape (my fault) but were nice and golden.
I sat down in the lounge and tried a couple of the Curried Lamb Samosas. I didn’t really like the pastry – it was very dry and flaky and there was no filling around the edges (my fault again). I liked the filling except that it was a bit salty.
Not long afterwards, my flatmate arrived home and eagerly tried a couple of samosas. His opinion was very much like mine where he liked the filling but wasn’t too keen on the pastry.
We gave the samosas a taste score of 6.5 out of 10 with a spice/heat rating of “medium to hot”.
I’m not convinced that filo pastry is ideal for samosas – I’ve certainly never had filo pastry samosas before. I’m going to try the recipe again but with different pastry and I’ll let you know how I get along.