Keema Samosa

The famous Indian samosas, always popular as a starter or finger food for your parties… not an easy preparation but really worth the effort! It will keep for 2-3 days in the fridge.

Ingredients (for 2)

1 cup ground lamb
1/2 cup wheat flour
1 tsp garam masala powder
1 garlic clove
1 tsp cumin seeds
1 tsp ginger
1/2 onion
1 tbsp mint
2 tbsp coriander / cilantro
1 tbsp vegetable oil
1 cup oil for frying
salt

Directions

Mix the flour with salt and cumin seeds, add water in small quantities and half of the vegetable oil, and knead it well to a soft dough
Cover the dough and let it rest for 1 hour
In the meantime, heat the remaining vegetable oil in a skillet and stir fry onion and garlic until golden brown
Add ground lamb, garam masala powder and ginger, and stir fry over medium heat for 7-8 minutes
Add chopped mint and coriander leaves and a pinch of salt, give it a good stir, turn off the heat and keep warm (covered)
When ready to prepare the samosa, cut the dough into pieces and roll them out to form discs, roughly the size of pancakes
Cut the discs in two and fold them to form cones
Fill the cones with the lamb and seal the upper side (a few drops of water will help seal the cones)
Heat the oil for frying in a skillet and deep fry the samosa over medium heat until golden brown, which is approximately 4-5 minutes
Drain the excess oil and serve smoking hot