Name: Samboosa tikka with green yogurt
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 20 samboosas
Cuisine: Asian
Ingredients: 2 tbsp olive oil; 1 large onion finely chopped; 400g 15-20% fat minced lamb; 4 garlic cloves crushed; 1¾ tbsp ground black lime; 2 tsp ground cumin; ½ tsp sugar; 2 tbsp lemon juice; 10g coriander leaves roughly chopped; 4 tsp cornflour; 5 sheets of filo pastry defrosted if frozen; 1½ tbsp olive oil; ½ tsp ground black lime; 20g coriander leaves and soft stems, roughly chopped; 10g mint leaves; 1 jalapeño roughly chopped; 1 garlic clove roughly chopped; 1 tbsp olive oil; 130g greek yogurt

FILLING

2 tbsp olive oil
1 large onion
finely chopped
400g 15-20% fat minced lamb
4 garlic cloves
crushed
1¾ tbsp ground black lime
2 tsp ground cumin
½ tsp sugar
2 tbsp lemon juice
10g coriander leaves
roughly chopped

SAMBOOSAS

4 tsp cornflour
5 sheets of filo pastry
defrosted if frozen
1½ tbsp olive oil
½ tsp ground black lime

GREEN YOGURT

20g coriander
leaves and soft stems, roughly chopped
10g mint leaves
1 jalapeño
roughly chopped
1 garlic clove
roughly chopped
1 tbsp olive oil
130g greek yogurt

Method

step 1
Make the filling by heating the oil in a large frying pan over a medium-high heat. Cook the onion, stirring occasionally, for 5 mins until softened and lightly coloured. Add the lamb and use a spoon to break up the clumps. Season with 1 tsp of fine sea salt and a very generous grind of black pepper, and fry for 8 mins, stirring occasionally, until nicely browned. Stir in the garlic, black lime, cumin and sugar, and cook for 1 min 30 seconds until fragrant. Pour in 200ml of water and cook for 3 mins or until most of the water is absorbed. Off the heat, stir in the lemon juice and coriander, and set aside to cool completely.
step 2
Heat the oven to 220C/200C fan/gas 7 and line two large baking trays with baking paper. To make the samboosas, whisk together the cornflour and 1 tbsp of water in a small bowl. Put the filo sheets under a slightly damp tea towel to stop them from drying out. Lay one sheet of filo on a clean worksurface and, using a small sharp knife, cut it lengthways into four strips roughly 8cm wide. Put a little over 1 tbsp of filling at the bottom of each strip, then very lightly brush the exposed part with the cornflour mixture – a few dabs will do. Fold a corner of the pastry over the filling to make a triangle, then fold again in the opposite direction. Continue folding in alternate directions all along the strip until you have made a triangular parcel. Use a little more of the cornflour mixture to seal the ends if needed. Put, seam-side down, on the lined tray then continue until all the filling and sheets are used up – you should make 20 samboosas. Brush the tops and bottoms with the oil, then sprinkle the tops with the black lime. Bake for 18-20 mins or until deeply golden and crisp.
step 3
Meanwhile, make the green yogurt by putting all the ingredients and 1/8 tsp of salt in the bowl of a small food processor, and blitzing until smooth. Transfer to a small bowl. Arrange the samboosas on a platter and serve warm with the yogurt alongside.