Recipe - Minced Lamb Samosas

FILLING
1 tablespoon Ghee
1 Clove garlic, finely chopped
1 teaspoon Finely chopped fresh ginger
2 md Onions, finely chopped
2 teaspoon Curry powder
One half teaspoon Salt
1 tablespoon Vinegar or lemon juice
250 g Minced lamb
One half cup Hot water
1 teaspoon Garam masala
2 tablespoon Chopped fresh mint or
Coriander leaves
Oil for frying

DOUGH
225 g Plain flour
1 teaspoon Salt
3 tablespoon Oil
Approx. 100ml hot water
Oil for deep frying

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 1.5 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@onthenet.com.au on Jul 5, 1997