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Samosas (Indian lamb filled dough pouches)



Ingredients:
For the dough:
400 gr. chickpea flour (Besan) or wheat flour (preferably the chickpea flour though)
1/2 teaspoon ground sea salt
2-3 desert spoon oil or ghee (clarified butter fat)
150 ml warm water

For the filling:
1 desert spoon oil or ghee (clarified butter fat)
1 clove of garlic, crushed or finely chopped
1 desert spoon fresh ginger, finely grated (best results are obtained if the fresh ginger is pre-frozen)
2 medium onions, finely chopped
2 teaspoon curry powder (see notes)
1/2 teaspoon ground sea salt
1 desert spoon fresh lemon juice
250 gr. minced lamb or beef (preferably lamb though)
125 ml hot water
2 teaspoon garam massala
2 desert spoons finely chopped fresh mint leaves

Preparation:
Prep time: 50 minutes
Cooking time: 6-8 minutes
Difficulty: easy
Portions: approx. 15
Home freezing: suitable for up to 6 month

Notes:

• Depending on your preferences use korma for a very mild, moglai or jalfrezi for a medium and madras for a very hot dish.
• Garam massala is a fragrant mixture of spices consisting of cinnamon, curcuma, cloves and coriander.

Preparation:

• Sift flour and salt into a mixing bowl. Add oil or ghee and the warm water and mix into an elastic dough. Kneed for at least 10 minutes (the longer the better).
• Cover the dough with a damp cloth and leave to rest for at least 30 minutes.
• Finely chop the onions if not already prepared.
• Grate the ginger on the fine side of the grater.
• Crush or finely chop the garlic.
• Finely chop the mint (if no fresh mint is available substitute with the content of 2 mint teabags rubbed between your hands).
• Measure and put aside all other spices.

Cooking:

• Fry off garlic, ginger and half of the onions until the onions are translucent in the oil or ghee.
• Add curry powder, salt and lemon juice and fry over medium heat for three minutes.
• Turn hob to full and add the minced meat, stir vigorously until the meat has turned colour.
• Reduce heat down to one third and add the water.
• Cover saucepan with lid and allow to simmer until all the liquid has been reduced.
• Remove from hob adding garam massala, mint and the remaining onions. Leave to cool.
• In the meantime
• Divide the dough into two equal halves, sprinkle table with flour and using a rolling pin roll out very thinly, no more the 1 mm thick, thinner would be desirable. The rolled out dough should be at least 30-40 cm long.
• Cut the dough into strips approx. 10 cm wide and 30-40 cm long.
• Place a large table spoon full of the filling onto the bottom of the strip of dough.
• Fold into a triangular parcel making sure none of the filling spills. For best results fold diagonally.
• Cook the samosas in a deep fat fryer at 170 C until they are golden brown in colour.
• Serve the hot samosas with mango chutney or lime pickle.

Note for vegetarians:

• Alternatively, you can use a chopped vegetable filling by chopping the vegetables into 5 mm pieces.

Download:
PDF file attached, see below.