Minced lamb - 500g
Onion - 1
Garlic crushed - 2 cloves
Curry powder - 1teaspoon
Chilli powder - ˝ teaspon
Ground tumeric - 1 teaspoon
Ground roasted cumin seeds - ˝ teaspon
Fresh chilli finaly diced - 1
Chopped mint or corriander - 1 tspn
Fresh grated ginger - ˝ tspn
Salt and ground pepper to taste
Juice of half a lemon
Plain flour - 225gm.
Salt - 2 tspn.
Vegetable oil - 2tblspb.
Warm water - 80 ml
1.Heat the oil in a pan and fry the onion and garlic mixed with the spices and seasoning until soft.
2Add the mince, stirring until cooked.
3.Remove from heat and stir in the mint and lemon juice.
1.Mix flour and salt into a bowl.
2.Make a deep hole into the centre and add the oil and enough water to make a firm dough.
3.Knead the dough on a floured surface until smooth and roll into a ball.
4.Cover in plastic wrap and set aside at room temperature for 30 minutes.
1.Divide the pastry into 12 equal pieces.
2.Roll each piece into a ball and roll out into a circle of 15 cm.
3.Divide this circle into two equal pieces with a knife.
4.Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
5.Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.
6.Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper
Yahi Dastoor-E-ulfat Hai,Nammi Ankhon,
Mein Le Kar Bhi,
Sabhi Se Kehna Parta Hai,K Mera Haal,