Lamb Samosas

Ingredients

Pastry

2 cups plain flour, plus extra for dusting

pinch salt, dissolved in ½ cup boiling water

½ cup ghee or butter

 

Filling

500g lamb, minced

8 cloves garlic, chopped

2 onions, chopped

1 knob ginger, peeled and chopped

1 tsp. ground turmeric

1 tsp. caraway seeds

2 tbsp. natural yoghurt

2 tbsp. chopped coriander

extra virgin olive oil, for frying

Method

To make pastry, sift flour and salt water into a large bowl, add ghee or butter and rub with your fingertips until it resembles breadcrumbs. Knead until smooth, roll into small balls and cover with a damp cloth. Set aside

Heat a pan and add some oil. Add the onions, and fry until golden. Add garlic, ginger, turmeric, caraway seeds and brown the meat. Season and stir in coriander and yoghurt. Allow to cool.

Pinch off small pieces of dough and roll thinly on a dusted board into rounds. Cut each in half, dampen the cut edge with water and fold over to make a cone and press to seal. Fill with 2 – 3 teaspoons of lamb filling, dampen top edge to seal and crimp or roll the edges.

Heat oil in pan and fry in batches fry, for about 5 minutes, or until golden. Drain on paper towel and serve with raita.