It's Indian night in the F Word kitchen, and two of the nation's favourite Indian restaurants go head to head. Will this starter samosa recipe from Curry Corner be good enough to beat Lasan's Hyderabadi samosas as the diner's favourite?
Check out more news and recipes from Gordon Ramsay's F Word
Watch the step-by-step video of Gordon Ramsay making his version of samosas
1. Heat one tablespoon of vegetable oil in medium sized saucepan, add chopped onion (watch Gordon's step-by-step video on how to chop an onion), whole spices, garlic and ginger paste, salt and cubed lamb. Cook for about 10 minutes and add freshly ground spices: cumin, coriander, turmeric, mild Kashmiri chilli powder and tomato puree and stir constantly to avoid the spices catching at the bottom of pan.
2. Cook on a medium heat for at least 45 minutes until the meat is completely tender and all spices are cooked through. Once the meat is very tender, remove from the heat and leave at room temperature to cool down. Once the lamb is cool enough to handle, lift out the cooked lamb, and shred the meat with your fingers back into the pan.
3. Add chopped cherry tomato, chopped spring onion, finely chopped coriander leaves and chopped red onion and mix together with shredded lamb.
4. To make the pastry place the flour in a large mixing bowl, add the vegetable oil, salt, warm water and fennel seeds. Knead dough until elastic and pliable enough to roll then make 4 balls from the dough.
5. Roll one ball into a round chapatti shape and then cut into a half moon. Spoon 1 tablespoon of filling into the middle of each half moon and bring both corners over the filling to create a triangle then use a fluted cutter to seal the edges.
6. Fry the samosas in hot oil at 180°C until brown and cooked through, then drain on kitchen paper.
7. For the salad garnish mix the ingredients for the lemon and mustard dressing together, shake vigorously until vibrant yellow and dress a small amount of baby leaf salad in a small bowl.
8. To make the raita add finely chopped fresh mint to the natural yogurt and season with salt and pepper and stir.
9. Finally plate up the dressed salad, two samosas per potion, raita in a small dish and a dash of the mustard and lemon dressing drizzled around the plate.
Gordon's curried chickpea samosas
Lasan's Hyderabadi lamb samosas
Indian flavoured scones with onion chutney
Crispy prawns
Poories - Indian bread
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Gordon's macaroni cheese
Gordon's shepherd's pie
Prawn cocktail
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