8 servings
Prep: 20 mins,
Cooking: 40 mins
A tapas style platter with samosas and a mango chutney, miniature sosaties with yogurt raita, arancini with lamb and mint jelly and cocktail frikkadels with a moreish roasted eggplant dip - a festive lamb platter with a little bit of everything!
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (107)
For the samosas
1 | large potato — peeled and cut into chunks |
2 tbsp | oil |
1 | medium onion |
1 tsp | cumin seeds |
1/4 tsp | black mustard seeds |
1/2 tsp | coriander seeds |
1 tbsp | garam masala |
1 tbsp | curry powder |
1/2 tsp | cayenne pepper |
1 tsp | turmeric |
1/4 tsp | amchur |
1/2 tsp | asafoetida |
1/4 tsp | ground cumin |
500 g | lamb mince |
1 tsp | salt |
1/2 tsp | black pepper |
2 tsp | fresh ginger — peeled and finely grated |
1/2 cup | frozen peas |
1/4 cup | fresh mint — finely chopped |
1 packet | samosa pastry sheets |
1 l | cooking oil |
For the mango chutney
3 | mangoes |
1/2 cup | sugar |
100 ml | white vinegar |
1 tbsp | fresh ginger — grated |
1 | red chilli — seeds removed and finely chopped |
1 | garlic clove |
For the lamb sosaties
1.5 g | leg of lamb |
2 | onions |
1/2 cup | dried apricots |
2 tbsp | vegetable oil |
2 | garlic cloves |
2 tbsp | fresh ginger — grated |
1 tbsp | curry powder |
1 1/2 tsp | salt |
2 tsp | coriander seeds |
2 tsp | cumin seeds |
2 tsp | black peppercorns |
2 tsp | whole cloves |
2 tbsp | fruit chutney |
3 | bay leaves |
2 tsp | ground turmeric |
1/2 cup | brown vinegar |
1/4 cup | white wine |
For the yoghurt raita
500 ml | plain yoghurt |
1/3 cup | fresh parsley — chopped |
1 | green chilli — seeds removed and finely chopped |
2 | garlic cloves |
2 tsp | cumin seeds |
1/2 tsp | salt |
For the lamb for the arancini balls
1 | garlic clove — finely chopped |
1 | onion — finely chopped |
1 tbsp | olive oil |
500 g | lamb flank |
1 tsp | ground coriander |
1 tsp | ground allspice |
2 cup | lamb stock |
1/2 cup | flour |
1 | egg |
1 cup | breadcrumbs |
2 tbsp | mint jelly |
For the risotto for the arancini balls
1 tbsp | butter |
1 | garlic clove |
1 | onion |
1/2 cup | arborio rice |
100 ml | dry white wine |
350 ml | vegetable stock |
25 ml | cream |
25 g | parmesan cheese — grated |
For the mint jelly
600 ml | water |
2 1/4 cup | sugar |
30 g | powdered gelatine |
300 ml | vinegar |
1 cup | fresh mint — chopped |
For the lamb frikkadels
1 | onion — peeled and finely chopped |
1 tbsp | olive oil |
6 tbsp | milk |
2 | white bread slices |
800 g | lamb mince |
1 tsp | coriander seeds |
1 tsp | fresh thyme |
2 tsp | salt |
black pepper — freshly ground | |
1 | carrot — peeled and coarsely grated |
1 | egg — beaten |
4 tbsp | chutney |
2 tbsp | red wine vinegar |
1/2 tsp | ground nutmeg |
1/4 tsp | ground cloves |
1 tbsp | Worcestershire sauce |
For the smoky aubergine dip
2 | aubergines |
1 | onion |
4 tbsp | olive oil |
1/2 | lemon — juiced or 1 tsp vinegar |
2 tbsp | mayonnaise |
1/2 tsp | salt |
black pepper — to taste | |
1/4 cup | fresh parsley — chopped |
For the honey mustard mayo
1/4 cup | Dijon mustard |
2 tbsp | wholegrain mustard |
1 cup | mayonnaise |
5 tbsp | honey |
3 tbsp | apple cider vinegar |
1 tbsp | fresh lemon juice |
1/2 tsp | salt |
1/4 tsp | white pepper |
2 tbsp | olive oil |
Tap for ingredients