Lamb Samosas, Eggplant & Rosemary, Sweet Spices Yogurt

Ingredients

INGREDIENTS FOR 6 PEOPLE

For the samosas

• 250 g lamb shoulder
• 25 cl water
• 2 tablespoons honey
• 1 clove garlic
• 1 onion
• 1 small mild chilli
• 1 lemon
• Olive oil
• Salt, pepper

For assembly

• 1 pack of brick pastry sheets
• 200 g Eggplant & Rosemary spread
• 25 g salted butter

To serve

• 300 g Greek yogurt
• Ginger
• Cumin
• Paprika
• Pomegranate

Instructions

PREPARATION

1. Cut the meat into pieces. Heat some oil in a casserole dish and brown the lamb. Remove and set aside.
2. Take some of the lemon zest, dice the onion and chilli finely, and crush the garlic. Sauté in the casserole dish until lightly coloured.
3. Return the meat to the pot and deglaze with the lemon juice.
4. Add the honey. Cover with water, season with salt and pepper. Cover the casserole dish and let simmer for 2 hours until the lamb is falling apart. You can add water as it evaporates. Let cool slightly.
5. Mix the meat with the Eggplant & Rosemary spread.
6. Cut each sheet of brick pastry in half and place a little of the filling on each one, following the folding instructions on the packaging. Seal the last fold with a little egg yolk.
7. Preheat the oven to 180°C.
8. Brush each samosa with melted butter using a pastry brush and place them on a baking tray lined with parchment paper.
9. Bake until the pastry turns golden and crispy.
10. Prepare the sauce: mix the Greek yogurt with the remaining lemon zest and the spices, season with salt and pepper. Remove the pomegranate seeds and sprinkle over the yogurt.
11. Serve the samosas hot with the yogurt sauce and raw vegetables.