2 cups All Purpose Flour
1 tsp salt
3 tbsp melted butter
6 tbsp (approximately) yoghurt
1 1/4 lb lean ground lamb
2 tbsp vegetable oil
4 cloves garlic, finely minced
1 large onion, finely minced
4 large fresh hot green chilis, finely minced
2 inches ginger root, finely minced
1/2 tsp curry powder
1 tsp sambal (red pepper flake hot sauce)
1 tsp tumeric
1 tsp cayenne
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cardamon
2 tomatoes peeled, finely minced
1 tbsp lemon juice
2 cups potatoes, freshly boiled
2 cups peas, fresh or frozen
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup yoghurt (for sealing dough)
vegetable oil for frying, enough to cover bottom of pan
1. Pastry: mix flour and salt. Drizzle with melted butter and add yoghurt by the spoonful. Blend together. With heel of your hand, slide the dough in streaks over a flat surface to mix the dough thoroughly. Wrap dough in plastic wrap and refrigerate for 2 hours.
2. Filling: Brown lean ground lamb in large ungreased skillet and drain fat. In the same skillet, fry garlic, ginger, onion, and chillies. When onion is soft, stir in curry powder, tumeric, cardamon, cinnamon, cloves, cayenne, and corriander. Cook for 3 minutes.
3. Add tomatoes, lemon juice, peas, and potatoes and season with salt and pepper. Cover and simmer for 15 minutes, or until liquid is dissolved. Let cool, then refrigerate for 2 hours or longer (overnight is best).
4. To make samosas, divide dough into 10 pieces. Roll each piece into a circle about 10 inches in diameter, and cut in half. Fill each side of the dough with 1/4 cup of the cold meat filling, leaving a border. Paint border with yoghurt, then fold to make a triangle. Press edges to seal. Flatten slightly so they will cook evenly.
5. To cook, heat 1/2 inch oil in heavy frying pan until so hot it almost smokes. Add the samosas, but do not crowd. Cook 3-5 minutes, or until golden brown on each side. Place on paper towel to drain excess oil. Alternatively, samosas can be baked for 15 minutes at 400°F, but crust won’t be tender. They can also be deep-fried. If you wish to freeze before frying, omit the potatoes.
–Recipe by Tony S.
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