Ingredients
For the dough :
3 cups / 300 g all-purpose (plain)
flour 4 tbsp clarified butter
1 tsp salt
For the filling:
4 tbsp clarified butter 1/2
tsp ground ginger 1/2 tsp ground cumin
1/2 tsp
ground coriander 1/2 tsp chili powder
1 tsp garam masala
1 onion, very finely chopped
1 lb / 450 g ground (minced) lamb 1 1/4
cups / 125 g frozen peas, thawed 1 tsp salt
Approx 2 pints / 1 liter vegetable oil,
for frying
Method
:
Prep and cook time: 1 hour
1. For
the dough, mix the flour, clarified butter and salt together with enough warm
water to form a soft dough. Turn onto a floured board and knead for 3 minutes
then return to the bowl and let rest while you make the filling.
2. For
the filling, heat the clarified butter in a wide pan and gently fry the spices
for 2 minutes.
3. Add
the onion, cook until softened then stir in the lamb, peas and salt. Cook for
about 5 minutes or until the meat is well browned then set aside.
4. Divide
the dough into 8 pieces and roll each one out on a floured board to make a
circle about 8 inches / 20 cm in diameter.
5. Cut
each circle in half, place a little of the filling on one half of each
semi-circle, moisten the edges with water then fold over the pastry and press
together the edges to make a tight seal.
6. Heat
the oil in a deep pan until small bubble rise to the surface then deep fry the
samosas in batches for 3-4 minutes, turning once, until they are golden brown.
7. Drain
the samosas on kitchen paper and serve warm.
Makes 16