Minced lamb samosas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ghee |
| 1 | Clove garlic, finely chopped | |
| 1 | teaspoon | Finely chopped fresh ginger |
| 2 | mediums | Onions, finely chopped |
| 2 | teaspoons | Curry powder |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Vinegar or lemon juice |
| 250 | grams | Minced lamb |
| ½ | cup | Hot water |
| 1 | teaspoon | Garam masala |
| 2 | tablespoons | Chopped fresh mint or |
| Coriander leaves | ||
| Oil for frying | ||
| 225 | grams | Plain flour |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Oil |
| Approx. 100ml hot water | ||
| Oil for deep frying | ||
Directions
FILLING
DOUGH
1. To make the filling, heat the ghee in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced beef or lamb and fry over a high heat, stirring constantly until meat changes colour. Turn heat down and add hot water.
Cover pan and cook until meat is tender and all the liquid has been absorbed.
2. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a round of about 15cm/6" across. Cut in half.
5. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1½ tsp of the filling and seal the top with a little water.
6. Make all the samosas in the same way.
7. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favourite chilli or tomato sauce.
TNT: Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Jul 5, 1997