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Samosa

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Ingredients
  

Pastry

  • 400 g Self-raising flour
  • 3 Tbsp Ghee
  • 1 tsp Salt
  • 1 Tbsp Cumin
  • 1/2 tsp pepper
  • 90 g Water or just enough to combine the flour into a dough

Filling

  • 200 g Minced lamb
  • 5 medium potatoes skinned and diced
  • 1/2 cup peas frozen
  • 1 tsp bullion powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp chilli powder
  • 1 Tbsp Oil
  • 5 cloves Garlic minced
  • 1 Large onion finely diced
  • Salt and pepper to taste
  • 1 cup of oil for deep frying the potatoes and later the samosas.

Instructions
 

Pastry

  • In a blender, blitz the ghee and flour until just mixed.
  • Add the salt, pepper and then the water to combine into a dough.
  • Set aside.

Filling

  • Fry the potatoes in a cup of oil until they are light brown.
  • Heat up a pan with the cooking oil and fry the onions and garlic at low heat for about 7 minutes.
  • Turn up the heat and fry the mined lamb until cooked. Add the peas, bullion powder and the seasoning.
  • Set aside.

Make samosa

  • Take 40g of the dough and roll them into a circle.
  • Place a spoonful of filling into the dough and sealed them. I make them into triangles.
  • Deep fry in in a cup of oil at medium heat until golden brown.