SAMOSAS
These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!
Provided by Kimber
Categories Appetizers and Snacks Pastries
Time 50m
Yield 30
Number Of Ingredients 16
Steps:
- In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
- Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
- Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
- Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g
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De Wet Burger
[email protected]I found this recipe to be a bit too complicated.
Md Jahirul Islam Babu
[email protected]These samosas were a bit too greasy for my taste.
ZIA UD DIN WAZIR
[email protected]I'm always looking for new samosa recipes and this one didn't disappoint.
Saeed Khani
[email protected]I'm not a big fan of samosas, but these were surprisingly good.
Seth Monson
[email protected]These samosas were a nice change of pace from my usual dinner routine.
Tena Tube
[email protected]I've been making samosas for years and this is the best recipe I've ever tried. It's a keeper!
Martha Ramirez
[email protected]I made these samosas for a potluck and they were a huge hit. Everyone loved them!
Daniel Camilo Herazo Reyes
[email protected]These samosas were so good, I ate three of them in one sitting!
Marlene Denson
[email protected]I was really disappointed with this recipe. The samosas were bland and the filling was dry.
T G
[email protected]I've tried this recipe several times and I can never get the samosas to brown evenly.
Francisca Anane
[email protected]I'm not sure what I did wrong, but my samosas turned out soggy.
Chuks Sam
[email protected]These samosas were a lot of work to make, but they were worth it. They were absolutely delicious.
Neji Hyuga Neji Hyuga
[email protected]I had some trouble getting the samosas to seal properly, but they still tasted great.
mwangi muthoni
[email protected]These samosas were a bit too spicy for my taste, but my husband loved them.
NANAMU NANA
[email protected]I've made samosas before, but this recipe is by far the best. The dough is so easy to work with and the filling is packed with flavor.
Md ruman Islam
[email protected]I followed the recipe exactly and the samosas turned out perfectly. The filling was delicious and the pastry was flaky.
Ronald De Klerk
[email protected]These samosas were a hit at my party! They were crispy, flavorful, and disappeared in no time.