Dough parcels with minced meat filling

Ingredients

• 1 onion
• 400 g ground lamb
• 2 tsp freshly grated ginger
• 2 tbsp clarified butter
• 0.5 tsp cumin seeds
• 0.25 green chopped chili pepper
• 1 tsp coriander powder
• 1 tsp sweet paprika
• 1 tsp garam masala
• Salt
• 350 g flour
• 4 tbsp clarified butter
• 1 tsp salt
• 1 l oil (for frying and a little for the work surface)

Instructions

1. 1.

   For the dough, combine flour, clarified butter, salt and 175 ml water in a bowl. Mix all ingredients into a dough and knead thoroughly until firm and smooth. Cover and rest for about 20 minutes.

2. 2.

   For the filling, peel and dice the onion into small cubes.

3. 3.

   Heat clarified butter in a pot, sauté cumin on medium heat for about 1 minute, then add ginger and all other spices except salt while stirring. Add onions and ground meat, cook crumbly for about 5 minutes, stirring occasionally. Reduce heat, cover and simmer for about 10 minutes; if needed add half a cup of water. Season with salt and set aside to cool.

4. 4.

   Divide the dough into 8 balls. Oil a large wooden board and roll each ball into a round flat disc about 20 cm in diameter. Cut discs in half through the center.

5. 5.

   Fold each half-disc into a pouch by folding the middle of the straight edge and pressing firmly with damp fingers.

6. 6.

   Add about 2 tsp of filling to each pouch and seal edges with damp fingers. Prepare all samosas this way.

7. 7.

   Heat oil in a pot over medium heat. Fry samosas in batches for about 3-4 minutes, turning once. Drain on kitchen paper. Keep finished samosas warm.