Lamb Samosa (Deep-fried patties stuffed with minced lamb)
Ingredients
- 7 oz Lamb minced
- 3 1/2 oz Refined flour maida
- 1/2 tsp Salt
- 1 3/4 floz Vegetable oil
- 1 Onion big, chopped
- 1 tsp Ginger-garlic adrak lasan paste
- a pinch Turmeric haldi powder
- 1 tsp Coriander dhaniya powder
- a pinch Garam masala
- 1 tbsp Green chillies chopped
- 1/2 bunch Green coriander hara dhaniya, chopped
- Vegetable oil for frying
Instructions
- Sieve the refined flour with salt and knead with enough water to make a hard dough. Cover the dough with a moist cloth.
- 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.
- 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.
- Heat the oil in a wok (kadhai); deep-fry the patties till golden brown. Serve hot with tomato sauce.
Calories: 357 kcal
Carbohydrates: 22 g
Protein: 11 g
Fat: 25g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 335 mg
Potassium: 178 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 19 IU
Vitamin C: 3 mg
Calcium: 18 mg
Iron: 2 mg