samosas are one (or a few!)of those wonderful things in life.. Well I think do anyways .. Please don’t add corn though.. That’s just all kinds of wrong.. 😕
First the pastry.. Really simple, using two types of flour, sponge flour and plain white.. A cup of each..
Just brought together with a little oil and some salt, rolled out cut in hag and folded and pinched into the triangle
Then held up and the remainder of the paratha filling that was also made from the sides we had with the pies.. (Big time leftover usage going on!).. spooned in and sealed with a wipe of water..
A four hour slow roasted breast of lamb that was dusted in some smuggled spice and tied up.. Breast of lamb is a great cut although pretty inedible unless it cooks for ages! And I have to admit it’s a pretty hardcore piece of meat.. if you ‘pull’ the meat it becomes delicious.. If you leave it on the skin.. Its gnarly! Like REALLY gnarly!