Lamb Samosa (Deep-fried patties stuffed with minced lamb) recipe
ingredients
200 g (7 oz) Lamb, minced
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1/2 tsp (2 g) Salt
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1 Onion, big, chopped
1 tsp (6 g) Ginger-garlic (adrak lasan) paste
a pinch Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
a pinch Garam masala
1 tbsp Green chillies, chopped
1/2 bunch Green coriander (hara dhaniya), chopped
Vegetable oil for frying
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1/2 tsp (2 g) Salt
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1 Onion, big, chopped
1 tsp (6 g) Ginger-garlic (adrak lasan) paste
a pinch Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
a pinch Garam masala
1 tbsp Green chillies, chopped
1/2 bunch Green coriander (hara dhaniya), chopped
Vegetable oil for frying
method
1. Sieve the refined flour with salt and knead with enough water to make a hard dough. Cover the dough with a moist cloth.
2. Heat the oil in a pan; add the onion and ginger-garlic paste and saute for a minute. Add the remaining ingredients except the oil. Cook till the lamb is done. Remove from heat and keep aside.
3. Divide the dough into lemon-sized balls. Roll each ball into 4 inch - diameter discs. Place 1 tbsp of lamb mixture in half of the disc. Fold the other half over, enclosing the filling. Pinch the edges to seal.
4. Heat the oil in a wok (kadhai); deep-fry the patties till golden brown. Serve hot with tomato sauce.
2. Heat the oil in a pan; add the onion and ginger-garlic paste and saute for a minute. Add the remaining ingredients except the oil. Cook till the lamb is done. Remove from heat and keep aside.
3. Divide the dough into lemon-sized balls. Roll each ball into 4 inch - diameter discs. Place 1 tbsp of lamb mixture in half of the disc. Fold the other half over, enclosing the filling. Pinch the edges to seal.
4. Heat the oil in a wok (kadhai); deep-fry the patties till golden brown. Serve hot with tomato sauce.
serving amount
serves: 4
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more information
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