Food & Drink Magazine

Samosa Hash . . Gorgeous Leftovers!

By Mariealicerayner @MarieRynr
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I was going to make a shepherd's pie with the leftovers from the roasted lamb the other day but instead I decided to make a hash, but not just any kind of hash . . .  a Lamb Samosa Hash!  Lamb is a common filling used to make Samosa's and so I thought why not make a hash which incorporates the flavours which go into a Samosa and all I can say is  . . .  GREAT CALL on my part, because it was fabulous!
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A samosa is a common snack in countries such as India, Pakistan, Nepal and Bangladesh. Normally it consists of a pastry shell of a triangular shape, with a savory vegetarian filling made with potato, onion, coriander and green peas.  They are deep fried once filled.  You can also get lamb and chicken ones.
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When I lived in Oromocto New Brunswick, you could get lovely ones at the Fredericton Farmer's market on Saturdays.   They were so fresh and so delicious.  I used to pick them up and bring them over to my eldest son's apartment when he was at Uni.  We would devour them together because we both loved them so much.  Those were always vegetarian ones.
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My friend Joy, who has lived all over the world including India, South Africa and Australia makes fabulous Lamb ones . . .  with only ground lamb.  I love hers.  They are quite simply gorgeous . . .  absolutely and positively.
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 This is like a combination and the best bits of the two.   I used leftover potatoes, peas and carrots from our roasted dinner, and of course the leftover lamb, cut up in small bits.  I added a chopped onion  . . .
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Ground cinnamon, coriander, ginger and cayenne along with some curry and garlic powders and a hint of lemon juice  . . .  and a chopped tomato all went into the mix, with the end result being something which was positively delicious and which we both enjoyed very much.
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It made enough for four people, so we enjoyed it two days in a row, and I have to say quite happily. It was delicious.  Truly delicious. I do hope you will give it a go.   You don't need to confine yourself to using only leftover lamb for this . . .  chicken, turkey, beef or pork, all would be equally as delicious.   I think you will really love it.
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 This would be a delicious and unusual way to use up some of your Christmas Leftovers, both protein and vegetable!
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*Lamb Samosa Hash*Serves 4Printable  Recipe  

All the flavours of a samosa without the fuss of wrapping and deep frying.   Delicious and a great way to use up leftover lamb.   You could actually use any leftover roasted meat in this.  All would be fabulous! 
1 medium onion, peeled and chopped2 TBS butter1 TBS cooking oil1/4 tsp each ground cinnamon, garlic powder, ground ginger and cayenne pepper1 tsp ground coriander1 tsp curry powder1 1/2 cups leftover roast lamb, cubed1 1/4 tsp salt1 TBS lemon juice1 medium tomato peeled and chopped2 cups leftover boiled potatoes. chopped1 cup leftover cooked peas and carrots, the carrots choppedfreshly ground black pepper to tastechopped fresh parsley and or fresh coriander to scatter 
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 Melt the butter together with the cooking oil in a large skillet.   Add the onion.  Cook, stirring  occasionally, over medium low heat, until golden.  Add all of the spices, along with 1 tsp salt, the lamb and the potatoes.   Cook, stirring occasionally over medium heat until the potatoes begin to brown.  Add the peas and carrots and the tomato,along with the lemon juice.  Continue to heat through.   Add some black pepper, stir it in, taste and adust seasoning as required.   Scatter with some chopped fresh parsley and coriander and serve immediately.
We had this with a delicious salad on the side!

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