Lonely Planet Writer

How to make spicy Killary lamb samosas with plum & apple chutney

Spicy Killary lamb samosas on a serving board Try making Misunderstood Heron's spicy Killary lamb samosas at home © Clear skies ahead

Here's how to make spicy Killary lamb samosas – one of the delectable dishes served at Misunderstood Heron in Killary, Ireland, and featured in our latest Lonely Planet Food title, Around the World in 80 Food Trucks.


- 1/2 tsp ground cumin
- 1/2 tsp coriander seeds
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 tbs rapeseed oil
- 1 tsp mustard seeds
- 6 fresh curry leaves
- 1 large red onion, sliced
- 11/2 garlic cloves, diced
- 1 habañero pepper, seeded & finely diced
- 250g (20oz) roasted lamb, chopped
- 125ml (4fl oz) boiling water
- 100g (31/2oz) waxy potatoes, cooked al dente 4 filo pastry sheets
- 50g (13/4oz) butter, melted

For the chutney:

- 50ml (13/4fl oz) water
- 3 tbs soft brown sugar
- ¼ tsp ground cumin
- 1 plum, diced
- 1 medium red onion, cut into strips
- 1 medium cooking apple, diced
- pinch of salt


1. Place a large pan on a medium heat and dry-fry the cumin, coriander seeds, turmeric and cayenne for 2–3 minutes, until they release their aroma. Transfer to a plate.
2. Heat the oil over medium heat in the same pan, then add the mustard seeds and curry leaves. When the seeds begin to pop, add the onion, garlic and chilli, then the dry-fried spices. Cook for 10–15 minutes, until the onions have softened.
3. Add the lamb and heat through, then stir in the water and potatoes and set aside to cool.
4. Meanwhile, make the chutney. Put the water, sugar and cumin in a pan and heat until the sugar has dissolved. Add the plum, onion, apple and salt, stir to combine, and cook over low heat for about 20 minutes, stirring often, until the fruit has broken down and the liquid is thick. Transfer to a serving dish to cool.
5. Preheat the oven to 180°C (350ºF).
6. Take one sheet of pastry (cover the remainder with a damp cloth) and, with the long edge facing you, brush the sheet lightly with melted butter. Cut the sheet horizontally into three sections.
7. Place 2 tbs of the filling on the left-hand edge of one of the strips and fold the top corner down over it. Flip the bottom left corner over to create a triangle. Continue folding until the end of the sheet, then place on a parchment-lined oven tray.
8. Repeat with the rest of the filo and filling.
9. Bake for 12–14 minutes until the samosas begin to go golden. Serve with the chutney.

Find out more about the food truck where this dish is served: 10 of the world's coolest food trucks.

Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche to old-fashioned American peach cake, discover how to cook some of the world’s most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.