Indian Meat Samosas
Lamb and ghurum masala come together in this South Asian starter, fragrant with ginger and curry powder and simmered on the stove.
1 hr · Serves 6 · Medium
Ingredients
Pastry
Method
Start cooking mode- Prep 45 min · Cook 15 min · 60 min total
- medium
- 1
Sift flour and salt together. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
- 2
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
- 3
To assemble samosa:. Break off pieces of dough (leaving what's left under the towel and shape into balls.
- 4
Roll each ball into a circle about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle.
- 5
Seal by brushing a bit of water along the edges and pinching it together with your finger.
- 6
Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
- 7
Meat filling:. Crush ginger and garlic. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan.
- 8
When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
