Easy American Lamb Samosas

Menu Part: 
Cuisine Type: 
48 to 50 samosas

The classic samosa gets a fancy upgrade with lamb, dried apricots, potatoes, peas and green onions.


15 lb. American lamb, ground
4 oz. canola oil
1⁄2 cup garlic, crushed
2 bunches green onions, sliced
1⁄2 cup curry paste
2 cups dried apricots, diced
4 cups potatoes, small dice
1⁄3 cup apricot chutney
1 lb. frozen peas
3 oz. water
1 cup cilantro
Salt and pepper as needed
12 sheets puff pastry dough
6 eggs, beaten


1. Heat oil in saucepan. Sauté garlic and lamb until browned. Drain excess fat.

2. Add onions, curry paste, apricots and potatoes. Cook for 10 minutes. Add chutney, peas and water; stir.
Add cilantro, salt and pepper. Set aside to cool.

3. Cut pastry into squares; brush egg on edges. Fill center of pastry, fold over and seal.

4. Line sheet pan with samosas; brush tops with egg. Bake at 375°F for 20 minutes.

Recipe by Harvard University/American Lamb Board

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