Description
Flavorful Emirati-spiced lamb fills crispy samosas. Served with a creamy sumac and zaatar dip.
Ingredients
Units
Scale
- 4 cups (946 ml) refined flour
- 4 1/2 teaspoons table salt
- 1 1/2 teaspoons carom seeds
- 2/3 cups (149 ml) melted ghee
- 1 1/4 cups (296 ml) warm water
- 7 lbs (3175 g) lamb shank
- 1 3/4 cups (416 ml) green peas, cooked
- 1/4 cups (59 ml) ginger, chopped
- 1/2 cups (118 ml) garlic, chopped
- 2 tablespoons green chilies, chopped
- 4 tablespoons red chili powder
- 2 tablespoons turmeric powder
- 1 tablespoon + 1 teaspoon Arabic Altahi spice powder
- 1 teaspoon garam masala powder
- 1 cups (237 ml) coriander leaves, chopped
- 1 1/2 tablespoons sunflower oil
- 2 quarts (1893 ml) mineral water
- 7/8 cups (208 ml) mayonnaise
- 2 teaspoons sumac spice powder
- 2 teaspoons zaatar spice powder
- 7/8 cups (208 ml) cream cheese
- 2 teaspoons lemon juice
- Zest of 1 lemon
- 1 teaspoon black sesame seed
- Salt
Instructions
- Lamb Shank Filling Instructions:
- 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.
- Once cooked, remove the lamb from the pot. Discard the bones and shred the meat. Set aside.
- 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:
- 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.
- 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.
- Heat oil to 180°C (356°F) and deep fry samosas until golden brown on both sides.
- Sumac and Zaatar Dip Instructions:
- 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
- For a richer flavor, marinate the lamb shanks overnight in a mixture of the spices before cooking.
- To prevent soggy samosas, ensure the filling is completely cool before assembling and frying.
- Leftover samosas can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Emirati
Nutrition
- Serving Size: 3 samosas
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 100