Indian Samasas

Ingredients:

Pastry:

1 1/2 cups flour

3/4 tsp salt

1 tbsp ghee

1/2 cup warm water

Filling:

1 1/4 tbsp ghee

1-5 cloves garlic, crushed

2 tsp curry powder

1/2 tsp salt

1 tbsp lemon juice OR vinegar

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

Dil for cooking

Cooking Instructions:

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.

Eat until too full.

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