Jasmine's Lamb Samosas
3 cups All purpose flour
6 tbsp ghee (oil, lard or butter can be used)
Salt to taste
1 cup as required for dough
1 lb minced lamb (beef, chicken, turkey)
1.5 cups of boiled diced potatoes
1 cup frozen peas
1 tsp minced garlic
1 diced onion
3 tbsp Pataks Madras curry paste
1/2 cup chopped coriander
-Just like pie crust, combine flour, salt and ghee together until it resembles oatmeal.
-Add water until a dough forms.
-Wrap in cling film and refrigerate at least 2 hours, best overnight.
-Fry minced lamb until cook and set aside leaving a bit of fat in the pan to cook the onions.
-Fry onions until soft and brown.
-Add potatoes, garlic, cooked mince, peas and curry paste, cook until everything is evenly coasted with curry paste.
-Crush potatoes with a fork and stir in chopped coriander.
-Take a piece of dough the size of a golf ball and roll into a circle.
-Cut the circle in half and fold straight edge of semi circle together to form a cone. (see picture for details)
-Fill cone with filling and seal top of cone.
-Deep fry Samosas in peanut oil until golden brown, drain on paper towel.
Serve with mango chutney, raita and lime pickle
TIP: Samosas can be made in the morning and cooked when ready to serve or cooked and then frozen and reheated in the oven.