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.
Fill cone with filling and seal top of cone.
Deep dry Samosas in peanut oil until golden brown, drain on paper towel.
Samosas can be made in the morning and cooked when ready to serve or cooked and then frozen and reheated in the oven.