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Appetizers |
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INGREDIENTS:
2 tsp fresh ginger grated or 1 tsp ground ginger
3 sm. cloves
1 lb ground lamb or ground beef
2 lg onions thinly sliced
1 tbs ghurum masala
1 tbs curry powder
1 tsp salt
Oil if needed
Cooking meat filling
Pastry
2 cp unbleached flour
3/4 tsp salt
1 1/2 tbs oil or clarified butter
1/2 to 3/4 cp water
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DIRECTIONS:
Meat Filling:
Crush ginger and garlic. 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. When meat is
well browned, drain off any excess fat, set aside until ready to
fill pastry.
Pastry:
Sift flour and salt together. 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.
On a lightly floured surface, knead dough for 10 minutes until
smooth and elastic, cover with damp towel. To assemble Samosas,
break off pieces of dough (leaving what's left under the towel and
shape into balls.
Roll each ball into a circle about 1/10 of an inch thick and 3
inches across. Cut the circle in half. In one side put filling,
fold half of the half circle over to make a triangle. Seal by
brushing a bit of water along the edges and pinching it together
with your finger.
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.
Servings: 24
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