Meat Samosas

Ingredients

Pastry

1-½ cups all-purpose flour

¾ teaspoon salt

1-tablespoon oil or ghee

½ cup warm water

 Filling

1-tablespoon oil or ghee

1 clove garlic -- finely chopped

1-teaspoon fresh ginger root -- finely chopped

2 medium onions -- finely chopped

2 teaspoons curry powder

½ teaspoon salt

1-tablespoon vinegar or lemon juice

8 ounces steak or lamb, minced

½ cup hot water

1-teaspoon garam masala

2 tablespoons fresh mint or coriander leaves -- chopped

Oil for frying

Method

To make the pastry

1. Sift flour and salt into a bowl, add oil and warm water and mix thoroughly.
2. Knead mixture for about 10 minutes until dough is elastic.
3. Cover with plastic wrap and set aside.
4. Substitute spring roll wrappers from any oriental store.

 To make the filling

1. Heat oil in a saucepan and fry garlic, ginger and half the onion until onion is soft.
2. Add curry powder, salt and vinegar, mix well.
3. Add meat and fry over a high heat, stirring constantly until meat changes color.
4. Turn heat down and add hot water.
5. Cover pan and cook until meat is tender and all the liquid has been absorbed.
6. Stir frequently to prevent meat from sticking.
7. Add garam masala and chopped mint or coriander, remove from heat and allow to cool.
8. Mix in reserved chopped onion.

 Making the Meat Samosas

1. Take small pieces of dough, shape into balls and on a lightly floured board roll each one thinly to a circle, the size of a saucer.
2. Cut each circle in half. put a teaspoon of filling on one side of each half circle and brush edges with water.
3. Fold dough over into a triangle and press edges together firmly
4. Heat oil in a deep pan and deep fry a few at a time until golden brown on both sides. Drain on absorbent paper and serve hot.