Natasha is Wide Eyed
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Low CarbGluten FreeHigh Protein

Low Carb Lamb Samosas

I've properly cracked the authentic taste of the lamb samosa filling here! I like it with or without the low carb pastry.

Prep: 5 mins
Cook: 30 mins
Adding to pastry: 15 mins
Total: 50 mins
Makes: 12 samosas
Low carb lamb samosas on a plate with salad and dipping sauce

Instructions

  1. 1

    Fry the lamb mince in the olive oil until starting to brown.

  2. 2

    Add all the other filling ingredients and simmer for 25 minutes, adding a little boiling water if it gets too dry. Allow to cool completely before filling the pastry.

  3. 3

    Pre-heat the oven to 200°C fan, 220°C electric, or Gas 7.

  4. 4

    Roll out the pastry between 2 sheets of parchment and cut into triangles. Freeze for 10 minutes so they are easier to handle.

  5. 5

    Place a teaspoon of mixture on the bottom triangle.

  6. 6

    Cover with another triangle and press down the edges to seal.

  7. 7

    Brush with egg and cook for 10 minutes, keeping an eye on them as they can suddenly go too brown!

Notes

  • You can use 350g shredded cooked lamb instead of lamb mince.
  • The filling is delicious on its own without the pastry if you prefer.
  • Low carb pastry recipe link coming soon.