To celebrate 125 of Hart cookware, the company has partnered with renowned local chef and author Dorah Sitole to create a unique recipe book. The Hart Recipe Book includes 125 food ideas, from quick and casual dishes, to meals for special occasions. The recipe books are currently available in most major wholesalers and retailers free with the purchase of stickered Hart sets, until stocks last.
LAMB TIKKA SAMOOSAS
Prep Time: 10 Minutes
Cooking Time: 45 Minutes
Serves: 12
INGREDIENTS
4 Tbsp sunflower oil (60ml)
1/3 cup oil for brushing (80ml)
500g lean lamb mince
Salt and cayenne pepper to taste
¼ cup tikka paste (65ml)
1 large onion, peeled and grated
1 large carrot, peeled and grated
2 Tbsp mango atchar (30ml)
200g peas
6 sheets phyllo pastry
METHOD
Preheat oven to 200°C.
In a large frying pan, heat half the oil. Add mince and season with salt and cayenne pepper; fry until browned. Add tikka paste; fry for 2 minutes until fragrant. Add onions and carrots; fry for 5 minutes until veggies are soft. Transfer mixture into a large bowl; mix with atchar and peas. Leave to cool. Spread out a sheet of thawed phyllo with the short end of the pastry closest to you. Brush the pastry with oil. Take the long edge of the pastry and fold in by about 5cm towards the middle of the sheet and cut; forming a long, 5cm wide, doubly folded strip of pastry. Repeat for each samoosa. Spoon a tablespoon of lamb mixture on to the top right corner of a pastry strip and fold the top left corner of the pastry over the mixture to line up with the right edge of the pastry, forming a triangle. Continue folding the pastry down the length of the strip to make the triangular samoosa shape.
Arrange samoosas on a baking tray; brush with oil. Place tray in middle of oven, bake samoosas for 35 to 40 minutes, turning over after 20 minutes. Cook until golden and piping hot in the centre. Drain samoosas of excess oil.
Tip: Instead of baking the samoosas in the oven, deep-fry them in sunflower oil for extra crackle/texture.