Dipna Anand kasta samosas with lamb mince and potatoes recipe on James Martin’s Saturday Morning

Dipna Anand served up tasty Punjabi style kasta(crispy) samosas with lamb mince, peas and potatoes on James Martin’s Saturday Morning.

The ingredients for the pastry are: Oil for deep frying, 180g plain flour (save 30g for the rolling out), 1 teaspoon carom seeds, 75-90ml water, ½ teaspoon salt and 20g ghee, melted.

For the filling: 150g lamb mince or mince of choice, 100g boiled diced potatoes, 1cm dices, 4 tablespoons vegetable oil, 50g peas, 1 ½ teaspoons cumin seeds, ½ medium sized onion, finely chopped, 1 teaspoon turmeric, ½ teaspoon red chilli powder, ½ teaspoon green chilli paste, 1 tablespoon dried fenugreek leaves, 1 teaspoon salt, 1 teaspoon ginger and garlic paste, ¼ teaspoon amchoor powder, 2 tablespoons fresh coriander, finely chopped, 1 teaspoon coriander seeds (crushed using a pestle and mortar) and ¼ teaspoon garam masala.




See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.

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