Local restaurant Lasan went head to head with Curry Corner in the F Word kitchen. Will this samosa starter from Lasan get them off to a good start or will Curry Corner's samosas triumph?
Watch the step-by-step video of Gordon Ramsay making his version of samosas
1. Pre-Prep (overnight)
Marinate the lamb with the papaya paste and yoghurt and leave refrigerated overnight.
2. Prep (2 hours)
Brown the shank bones in a large saucepan and simmer slowly in 1-1.5 litres of water for two hours, skim stock, extract marrow, add to the stock, then reduce by half.
3. Heat the oil in a wide aluminium stock pot. Add the whole masala; elephant cardamom, green cardamom, large dried cassia leaves and cassia bark and allow to crackle in the oil.
4. Add the onion, green chilli (watch Gordon's step-by-step video on how to handle chillis), chopped garlic and ginger and brown slowly. Add salt, turmeric, ground coriander, madras curry and deghi mirch and cook out for 3-5 minutes.
5. Add the marinated diced lamb and simmer slowly in its own juices for 1½ hours. Once the meat is tender, remove the lid and allow the sauce to evaporate. Turn the heat up to medium and allow the lamb to catch slightly to the bottom of the pot - use the stock to deglaze the pan and continue to do this until all the stock is used then remove the whole masala and green chilli.
6. Coarsely pound the lamb in the stock pot using a rolling pin, sprinkle in the fresh coriander and mint followed by the garam masala and stir through. Allow the mixture to cool then add the blanched and refreshed green peas.
7. Add the melted butter to the flour and mix through. Add salt, sugar, nigella seeds and add water – enough to bind the pastry.
8. Mix until you have a soft dough, cover with moist cloth and chill for at least half an hour. Remove from the fridge half an hour before you want to use it to allow the mixture to come up to room temperature.
9. Whisk the chilled yoghurt until smooth.
10. In a pan heat the corn oil, add the mustard seeds and allow to pop. Add the curry leaves followed by the red chilli, and reduce the heat.
11. Pour the Tharka over the chilled yoghurt and mix through. Add the finely chopped red onion, chopped coriander, sugar and salt to taste.
12. Take a golf ball size dough ball and roll out into a circle about 6-8” wide.
13. Cut the disc in half and make cones with each half, stuff with 1 tablespoon of lamb mixture. Pinch the tops of the cone together to seal the ends – you can brush with a little water to make sure the two sides of pastry stick.
14. Fry the samosas in corn or rapeseed oil at 150-160°C. Move the samosa around gently to allow for even cooking; remove once a golden colour has been achieved.
14. Pour the raita into a ramekin, toss baby leaf salad in a separate bowl with olive oil and lemon juice and season with cracked pepper and salt. Place two samosas on each plate and serve.
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Curry Corner's lamb samosas
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