Lamb samosas with cinnamon

Aline Ménétrey (13/20) takes us on a journey to Morocco with this spicy recipe.

Ingrédients

• For 4 people
• A recipe to pare with the Epesses rouge de Pinget Vins, AOC Lavaux.
• Stuffing
• 120 g lamb shoulder, cut into pieces
• 3 g ground cinnamon
• 2 sweet chillies, minced
• 20 g fresh coriander, chopped
• 1 small onion, chopped
• 2 cloves garlic, pressed
• Orange zest
• Salt and pepper
• Folding
• 4 sheets of brick (samosas) pastry
• Egg yolk
• Carrot purée
• 3 dl carrot juice
• 500 g carrot, cut into mirepoix
• 3 dl orange juice
• 2 cinnamon sticks
• Salt
• Roasted baby carrots
• 4 baby carrots
• Ground cinnamon
• Garam massala
• Rum orange émulsion
• 100 g Rum butter
• 200 g orange juice
• Salt

Préparation

1. Stuffing
2. Put the lamb through the mincer (or ask your butcher to do it for you) and season with the rest of the ingredients.
3. Folding
4. Cut the sheets of pastry into strips, brush with egg yolk, add a little lamb stuffing and fold into a tight triangle.  Fry when ready to serve.
5. Carrot purée
6. Sweat the carrots in olive oil, season with salt, add the carrot juice and orange juice and leave to simmer. Blend the tender carrots and reduced juice to obtain a smooth purée. Keep warm.
7. Roasted baby carrots
8. Clean the baby carrots, sweat the spices in olive oil, add the carrots, sweat and moisten lightly with vegetable stock. Cover until the carrots are cooked. Place in the oven before serving.
9. Rum orange émulsion
10. Reduce the orange juice by half. In a separate saucepan, melt the butter with the rum. Whisk the orange juice into the butter.
11. Decoration
12. Fry the carrots leaves for half a minute. Use as a decoration and garnish.