SAMOSAS (3) - INDIAN

Pastry:

* 1 1/2 cups flour 1 tbsp ghee (a vegetable shortening with a buttery
taste)
* 1/2 cup warm water

Filling:

* 1 1/4 tbsp ghee
* garlic, crushed (1 - 5 cloves, to taste)
* 2 tsp curry powder
* 1/2 tsp salt 8 oz. ground lamb (or beef)
* 1 tsp mint leaves
* 1 tsp coriander (optional)
* 1 onion (finely chopped)
* 1 tbsp garam-masala
* 1 tbsp ginger, grated (fresh)
* 1/2 cup hot water
* oil for cooking

PASTRY:

* Sift flour and salt into bowl, add ghee and water, mix
thoroughly, knead for a couple minutes. Cover with
plastic, make filling.

FILLING:

* Heat ghee in pan, fry onions, ginger, add garlic. fry
until onions are soft.
* Add curry, salt and vinegar, mix well. Add meat and fry
over high heat, stirring constantly, until meat changes
color. Turn down heat, add water and cover. Cook until
liquid is absorbed (~ 10 - 15 min). Towards the end,
stir meat to keep it from sticking. Add garam-masala,
mint, and coriander, mix, remove from heat, cool, and
add the rest of the onion. Mix.
* Take small pieces of dough, shape into balls, and on a
lightly floured board, roll each ball to a very thin
circle, about the size of a saucer. Cut circle in half.
Put ~ 1 tsp of filling in the middle of each half
circle, brush edges with water, fold dough over and
press edges together.
* When they are all made, heat oil in a wok, deep fry a
few at a time until golden brown on both sides. Drain on
paper towels.