Five-Spice Lamb Samosas w/ Sweet Chili Tamarind Dip

Samosas Go East: Chinese Five-Spice Lamb Meets Indian Tradition

Imagine the crispy, comforting embrace of an Indian samosa, but with a flavor twist that will tantalize your tastebuds. Our Chinese Five-Spice Lamb Samosas combine the familiar delight of this iconic snack with the warming, fragrant notes of Chinese five-spice. Served with a tantalizing Sweet Chili Tamarind Dip, these samosas offer an exciting fusion of flavors from the East.

A Journey of Flavors

The samosa, a beloved triangular pastry, is traditionally filled with spiced potatoes, peas, or minced meat. We took this classic and gave it an exciting makeover. Instead of the usual garam masala and cumin, our minced lamb filling is infused with Chinese five-spice powder. This aromatic blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds creates a warm, slightly sweet, and wonderfully complex flavor profile.

The accompanying Sweet Chili Tamarind Dip is a fusion in itself. We blend the tangy, fruity notes of tamarind pulp – a common ingredient in Indian chutneys – with the sweet and subtle heat of chili sauce, creating a dipping experience that perfectly complements the rich filling.

The experience of creating these samosas is as rewarding as eating them. The fragrant aroma of the five-spice filling fills your kitchen as the lamb simmers. The crispy, golden-brown pastry gives way to a savory explosion of flavor with each bite, perfectly balanced by the sweet, tangy, and slightly spicy dip. It's a snack that will transport your taste buds on a cross-continental adventure!

Samosas Go East: Chinese Five-Spice Lamb Recipe

Yields: 12-16 samosas Prep time: 45 minutes Cook time: 20-25 minutes

Ingredients:

For the Samosa Pastry:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• About 1/2 cup water

For the Chinese Five-Spice Lamb Filling:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 lb ground lamb
• 2 tablespoons Chinese five-spice powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped cilantro
• Salt to taste

For the Sweet Chili Tamarind Dip:

• 1/2 cup tamarind pulp
• 1/4 cup water
• 1/4 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar (or honey)

Instructions

1. Make the Samosa Pastry:
   • In a large bowl, combine the flour and salt.
   • Add the oil and rub it into the flour until it resembles breadcrumbs.
   • Gradually add water, mixing until a smooth, firm dough forms.
   • Cover the dough and let it rest for at least 30 minutes.
2. Make the Lamb Filling:
   • Heat the oil in a large skillet over medium heat.
   • Add the onion, garlic, and ginger and cook until softened.
   • Add the ground lamb and cook, breaking it up with a spoon, until browned.
   • Stir in the Chinese five-spice powder, red pepper flakes (if using), and cilantro. Cook for a few more minutes until fragrant.
   • Season with salt to taste.
   • Let the filling cool completely.
3. Make the Sweet Chili Tamarind Dip:
   • Soak the tamarind pulp in the 1/4 cup of warm water for about 15-20 minutes, then mash it to extract the pulp. Strain to remove any seeds.
   • In a saucepan, combine the tamarind extract, sweet chili sauce, soy sauce, rice vinegar, and brown sugar.
   • Bring to a simmer over medium heat, stirring until the sugar dissolves.
   • Reduce heat and simmer for 5-10 minutes, or until the sauce slightly thickens.
   • Let the dip cool.
4. Assemble the Samosas:
   • Preheat oven to 400°F (200°C) or prepare an air fryer.
   • Divide the dough into small balls.
   • Roll each ball into a thin circle.
   • Cut the circle in half.
   • Take one half, form a cone shape, and seal the edges with a little water.
   • Fill the cone with the cooled lamb filling.
   • Seal the remaining edge to form a triangular samosa.
   • Repeat with the remaining dough and filling.
5. Bake or Air Fry the Samosas:
   • Baking: Place the samosas on a baking sheet and brush with oil. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
   • Air Frying: Air fry the samosas at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy, flipping halfway through.
6. Serve: Serve the samosas hot with the Sweet Chili Tamarind Dip.

Nutritional Information (Approximate, per serving of 2 samosas):

• Samosas (estimated): Calories: 250-350, Protein: 12-18g, Fat: 15-20g, Carbohydrates: 20-30g
• Sweet Chili Tamarind Dip (per 2 tablespoons, based on search results): Calories: 40-70, Carbohydrates: 7-17g, Sugar: 6-15g, Sodium: 110-350mg

(Please note: These are rough estimates. Actual values may vary based on specific ingredients and brands used.)

A Culinary Celebration

These Chinese Five-Spice Lamb Samosas with Sweet Chili Tamarind Dip are a delightful fusion of two culinary traditions. They're perfect as an appetizer, a snack, or even a light meal. The complex flavors and satisfying textures make them a true culinary celebration. Enjoy!