These lamb shank samosas feature rich Emirati flavors, with a crisp exterior and a deeply tasty interior.
Ramadan is a holy month where families around the world prepare to observe a time of fasting, reflection and community. Among many traditions that define this period, one culinary delight stands out on the Iftar table: the humble samosa. When you smell samosas on the streets in certain regions you would know that you are in celebratory season.The samosas also act as a filling meal that sustains energy levels for fasting hours. It can be made with vegetables, meat, chicken, and even lentils.
These lamb shank samosas, created by the Head Chef of Al Iwan Kitchen in Dubai, Solayman Hasan, have a crispy exterior and a vibrant interior, packed with rich middle eastern flavors. This dish is an all-time favorite during the month of Ramadan and is eagerly awaited by those who fast. While the samosas are delicious on their own, they taste even better when paired with a dip an oh-so-tangy and savory sumak & zattar.
Step-by-Step guide
Lamb Shank Filling Instructions:
- Boil the Lamb: Place lamb shank in a large pot with salt and 1 tablespoon of turmeric. Cover with water, bring to a boil, then reduce to a simmer. Cook for 2-3 hours until the meat is tender and easily falls off the bone. Reserve 2 cups of the cooking liquid for the stock.
- Prepare the Lamb: Once cooked, remove the lamb from the pot. Discard the bones and shred the meat. Set aside.
- Cook the Filling: In a separate pot, heat sunflower oil over medium heat. Add ginger and garlic, sautéing until golden. Stir in the remaining spices and green peas, cooking for 1 minute before adding the shredded lamb. Pour in the reserved lamb stock, adjust salt to taste, and simmer for 10-15 minutes. Add chopped coriander, then remove from heat to cool.
Samosa Dough Instructions:
- Make the Dough: In a large mixing bowl, combine flour, salt, and carom seeds. Gradually mix in melted ghee until the dough comes together. If necessary, add a small amount of water to achieve a smooth yet semi-hard consistency. Cover with a damp cloth and let rest for 20-30 minutes.
- Shape Samosas: Divide the dough into small balls, rolling each into a 6-7 inch diameter circle. Cut in half to form semi-circles. Fold each into a cone, sealing the edge with water. Stuff with lamb filling, then seal the top.
- Fry Samosas: Heat oil to 180°C (356°F) and deep fry samosas until golden brown on both sides.
Sumac and Zaatar Dip Instructions:
- Prepare the Dip: Combine mayonnaise, cream cheese, sumac, zaatar, lemon juice, and lemon zest. Whisk until smooth and garnish with sesame seeds.
To Serve:
Enjoy the samosas hot with the sumac and zaatar dip on the side.
Things to note
- One good thing about this recipe is that everything can be made in advance. Just make the filling or the pastry (or both) a day in advance, depending on your schedule, then assemble the samosa whenever you’re ready.
- You can also fry the samosas in advance and enjoy them later. Let them cool, put them in zip-top bags with the air pressed out, and freeze them. When you want to eat them you can rewarm them in your oven—frozen or thawed.
- There are a few unusual ingredients that you should know about, such as carom seeds. It may seem overpowering and unpleasant on its own, but once it is cooked, it mellows out and produces a pleasant flavor. Arabic Al Tahi Spice Powder is another unique and hard to find ingredient. Basically its a mixture of black pepper, ground cumin, nutmeg, cinnamon, coriander, cumin, and ginger. In addition to the Garam Masala, this ingredient will provide heat and warmth to the samosas.
- For those unable to find carom seeds, a good substitute is dried thyme or oregano, though use these sparingly as their flavor profile differs slightly. For the Arabic Al Tahi Spice Powder, considering it’s a blend of several spices, you could make a homemade version using equal parts of ground black pepper, ground cumin, ground nutmeg, ground cinnamon, ground coriander, and ground ginger.
Lamb Shank Samosas
- Total Time: 5 hours
- Yield: 20 servings 1x
Description
These lamb shank samosas feature rich Emirati flavors, with a crisp exterior and a deeply tasty interior.
Ingredients
Units
Scale
Samosa Dough
- 4 cups refined flour
- 4 1/2 teaspoons table salt
- 1 1/2 teaspoons carom seeds
- 2/3 cup melted ghee
- 1 1/4 cups warm water
Lamb Shank Filling
- 3.3 lbs lamb shank
- 1 3/4 cups green peas, cooked
- 1/4 cup ginger, chopped
- 1/2 cup garlic, chopped
- 2 tablespoons green chilies, chopped
- 4 tablespoons red chili powder
- 2 tablespoons turmeric powder (plus an additional 1 tablespoon for boiling lamb shank)
- 1 tablespoon + 1 teaspoon Arabic Altahi spice powder
- 1 teaspoon garam masala powder
- 1 cup coriander leaves, chopped
- 1 1/2 tablespoons sunflower oil
- 2 quarts mineral water
Sumac and Zattar Dip
- 7/8 cup mayonnaise
- 2 teaspoons sumac spice powder
- 2 teaspoons zaatar spice powder
- 7/8 cup cream cheese
- 2 teaspoons lemon juice
- Zest of 1 lemon
- 1 teaspoon black sesame seed
- Salt to taste
Instructions
Lamb Shank Filling Instructions:
- Boil the Lamb: Place lamb shank in a large pot with salt and 1 tablespoon of turmeric. Cover with water, bring to a boil, then reduce to a simmer. Cook for 2-3 hours until the meat is tender and easily falls off the bone. Reserve 2 cups of the cooking liquid for the stock.
- Prepare the Lamb: Once cooked, remove the lamb from the pot. Discard the bones and shred the meat. Set aside.
- Cook the Filling: In a separate pot, heat sunflower oil over medium heat. Add ginger and garlic, sautéing until golden. Stir in the remaining spices and green peas, cooking for 1 minute before adding the shredded lamb. Pour in the reserved lamb stock, adjust salt to taste, and simmer for 10-15 minutes. Add chopped coriander, then remove from heat to cool.
Samosa Dough Instructions:
- Make the Dough: In a large mixing bowl, combine flour, salt, and carom seeds. Gradually mix in melted ghee until the dough comes together. If necessary, add a small amount of water to achieve a smooth yet semi-hard consistency. Cover with a damp cloth and let rest for 20-30 minutes.
- Shape Samosas: Divide the dough into small balls, rolling each into a 6-7 inch diameter circle. Cut in half to form semi-circles. Fold each into a cone, sealing the edge with water. Stuff with lamb filling, then seal the top.
- Fry Samosas: Heat oil to 180°C (356°F) and deep fry samosas until golden brown on both sides.
Sumac and Zaatar Dip Instructions:
- Prepare the Dip: Combine mayonnaise, cream cheese, sumac, zaatar, lemon juice, and lemon zest. Whisk until smooth and garnish with sesame seeds.
To Serve: Enjoy the samosas hot with the sumac and zaatar dip on the side.
Notes
- One good thing about this recipe is that everything can be made in advance. Just make the filling or the pastry (or both) a day in advance, depending on your schedule, then assemble the samosa whenever you’re ready.
- You can also fry the samosas in advance and enjoy them later. Let them cool, put them in zip-top bags with the air pressed out, and freeze them. When you want to eat them you can rewarm them in your oven—frozen or thawed.
- There are a few unusual ingredients that you should know about, such as carom seeds. It may seem overpowering and unpleasant on its own, but once it is cooked, it mellows out and produces a pleasant flavor. Arabic Al Tahi Spice Powder is another unique and hard to find ingredient. Basically its a mixture of black pepper, ground cumin, nutmeg, cinnamon, coriander, cumin, and ginger. In addition to the Garam Masala, this ingredient will provide heat and warmth to the samosas.
- For those unable to find carom seeds, a good substitute is dried thyme or oregano, though use these sparingly as their flavor profile differs slightly. For the Arabic Al Tahi Spice Powder, considering it’s a blend of several spices, you could make a homemade version using equal parts of ground black pepper, ground cumin, ground nutmeg, ground cinnamon, ground coriander, and ground ginger.
- Prep Time: 60 mins
- Cook Time: 240 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Middle Eastern
