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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 teaspoons fresh ginger, grated or 1 teaspoon ground ginger |
3 small cloves |
1 lb ground lamb or 1 lb ground beef |
2 large onions, thinly sliced |
1 tablespoon ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving) |
1 tablespoon curry powder |
1 teaspoon salt |
oil, if needed cooking meat filling (follows) |
2 cups unbleached flour |
3/4 teaspoon salt |
1 1/2 tablespoons oil or 1 1/2 tablespoons clarified butter |
1/2-3/4 cup water |
Directions:
1. Sift flour and salt together.
2. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
3. On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
4. To assemble samosa:.
5. break off pieces of dough (leaving what's left under the towel and shape into balls.
6. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
7. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle.
8. Seal by brushing a bit of water along the edges and pinching it together with your finger.
9. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
10. MEAT FILLING:.
11. Crush ginger and garlic.
12. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan.
13. When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
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