Indian Meat Samosas
By: Anonymous
Published: Tuesday, December 8, 2009 - 10:42pm

Ingredients




2 teaspoons fresh ginger, grated or 1 tsp. ground ginger
3 sm. cloves
1 pound ground lamb or ground beef
2 lg. onions, thinly sliced
1 tablespoon ghurum masala (add the ghurum masala a
1 tablespoon curry powder
1 teaspoon salt
Oil if needed
Cooking meat filling (follows)
2 cups unbleached flour
3/4 teaspoon salt
1 1/2 tablespoons oil or clarified butter
3/4 cup water
3 med. potatoes
2 carrots
1 cup fresh green peas or 1 (8 oz.) pkg. frozen peas
3 tablespoons oil or clarified butter
1 cup onion, finely chopped
2 teaspoons fresh ginger, grated or ½ tsp. ground ginger
2 lg. cloves garlic, crushed
1/2 teaspoon coriander seeds, crushed
2 tablespoons fresh coriander, finely chopped (opt.)
2 teaspoons lemon juice

Preparation

1 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. 2 On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel. To assemble samosa, 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 5 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. 3 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. 4 Peel potatoes or don't as you wish. Boil potatoes and carrots until both are soft but still firm. Cut into small cubes about 1/2 inch square. In a separate pot, cook peas just until tender. Meanwhile heat oil or butter until a test onion sputters upon contact with it. Add onions, ginger, garlic and coriander and saute, 6 or 8 minutes, stirring constantly. Mix in the lemon juice and the cooked vegetables, gently adding peas last. Heat through then set aside until ready to fill pastry.