Subj : 9/5 Intl Samosa Day - 3
To : All
From : Dave Drum
Date : Fri Sep 05 2025 05:26 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Minced Lamb Samosas
Categories: Asian, Lamb/mutton
Yield: 4 Servings
MMMMM--------------------------FILLING-------------------------------
1 tb Ghee
1 cl Garlic; fine chopped
1 ts Fine chopped fresh ginger
2 md Onions; fine chopped
2 ts Curry powder
1/2 ts Salt
1 tb Lemon juice
250 g Minced lamb
1/2 c Hot water
1 ts Garam masala
2 tb Chopped fresh mint or
- coriander leaves
Oil for frying
MMMMM---------------------------DOUGH--------------------------------
225 g Plain flour
1 ts Salt
3 tb Oil
100 ml Hot water; as needed
Oil for deep frying
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.
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.
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.
Divide into 12 balls. Roll each ball into a round of about
15cm/6" across. Cut in half.
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.
Make all the samosas in the same way.
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.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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