Quick Lamb Samosa Lettuce Wraps

Lamb samosa lettuce wraps are a healthy, low carb alternative to the traditional fried version.  They’re perfect as an appetizer or a light main dish.

I’m a big fan of Indian food, it’s definitely one of my favorite ethnic foods.  When you walk into an Indian restaurant you immediately smell the wonderful aroma of all of the spices.  My favorite main dish when I am at an Indian restaurant is definitely lamb curry , which I love so much that I came up with my own at home version.

My favorite appetizer is definitely lamb samosa (do you see a theme with lamb?!).  Traditional samosas consist of a meat filling that often includes potatoes as well as other vegetables and a delicious blend of spices.  The filling get wrapped up in a pastry dough and is then fried.  It’s usually served with a mint chutney as well as a mango chutney.

While I love traditional samosas, they are not the most healthy choice.  That’s where these delicious lamb samosa lettuce wraps come in.  By swapping the pastry dough for lettuce leaves, you still get the amazing flavor from all of the spices without all of the carbs and calories.  It’s a win-win situation.  I like to serve these delectable bites with mint chutney, which I found at the regular grocery store in the ethnic foods section.

If you don’t happen to love lamb as much as I do, you could absolutely make the filling with ground beef, pork or chicken.  They would all be equally delicious.

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Yield: 4

Quick Lamb Samosa Lettuce Wraps

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Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 tbsp ghee or regular butter
• 1 lb ground lamb
• 1/2 medium red onion, chopped
• 1 clove garlic, minced
• 1 tbsp tomato paste
• 1 tbsp ginger paste
• 2 tsp curry powder
• 2 tsp garam masala
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup chicken stock
• 1/2 cup frozen peas
• butter lettuce leaves
• mint chutney, optional but highly recommended

Instructions

Heat ghee over medium high heat in a skillet.

Add ground lamb, breaking it up with a spoon.

Once lamb has started to brown, add onion.

Continue cooking until lamb is cooked through and onion is translucent.

Stir in garlic and cook for 1 minute longer.

Spoon off any excessive fat from the lamb.

Stir in tomato paste and ginger paste until well incorporated.

Sprinkle with all of the spices, stirring to combine.

Add chicken stock, bring to a bubble and let reduce for 2 minutes.

Reduce heat to simmer, cover and let simmer for 10 minutes.

Stir in peas.

To serve, spoon lamb mixture onto the lettuce leaves.

ENJOY!

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