Ingredients
PASTRY:
225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water
FILLING :
2 tbsp oil
2 onions, chopped fine
225g lamb or beef mince
4 cloves garlic, crushed
1.5 cm. ginger, grated fine
1 tsp garam masala powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chilli powder
1/2 tsp salt or to taste
125 ml warm water
150 g frozen green peas
2 green chillies, chopped fine (deseeded if a milder flavour is preferred)
20 g coriander leaves, chopped
1 tbsp lemon juice
oil for deep frying
Method
To prepare the filling:
Heat the oil over medium heat and fry the onions till light brown. Add the mince,
garlic and ginger. Stir-fry over low heat until almost dry.
Add the turmeric powder, coriander powder, cumin powder, chilli powder and salt. Stir-fry until the mince is lightly browned.
Add the water and the green peas and bring to the boil. Cover and simmer for 25 to 30 minutes. If there is any liquid left, remove the lid and cook the mince over medium heat until it is completely dry, stirring frequently.
Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and add the coriander leaves.
To prepare the pastry:
Deep fry the samosas in hot oil over medium heat until they are golden brown and
drain on absorbent paper.
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a
soft dough. Knead until the dough feels soft to the touch.
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