Indian-Style Ground Meat Pockets
Ground meat pockets in an Indian style are a recipe with fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 4 tbsp ghee (or butter substitute)
- 1 tsp salt
- oil for frying and working
- 1 onion
- 50 g dried apricots
- 2 tbsp ghee (or butter substitute)
- 0.5 tsp cumin seeds
- 2 tsp freshly grated ginger
- 0.25 tsp chili powder
- 1 tsp ground coriander powder
- 1 tsp sweet paprika
- 1 tsp garam masala
- 400 g lamb mince
- Salt
Instructions
-
1.
In a bowl combine flour, ghee, salt and about 175 ml water to make dough. Knead thoroughly until firm and smooth. Cover and rest for about 20 minutes.
-
2.
Peel and dice the onion; finely chop the apricots. Heat ghee in a pot, toast cumin seeds over medium heat for about 1 minute, then add ginger and all other spices except salt while stirring. Add onions and mince, cook until crumbly, then add apricots and cook for about 5 minutes, stirring occasionally. Reduce heat, cover and simmer for about 10 minutes; add water if needed. Season with salt and let cool.
-
3.
Divide dough into 8 balls. Oil a large wooden board and roll each ball into a round flatbread about 20 cm in diameter. Cut the flats in half. Fold each half into a pouch by folding the straight edge over the middle and pressing firmly with damp fingers.
-
4.
Spoon about 2 tsp of filling into each pouch and seal the edges with damp fingers. Prepare all samosas this way.
-
5.
Heat oil in a pot to medium heat. Fry samosas in batches for 3-4 minutes until golden brown, turning once. Drain on paper towels.
-
6.
Serve with chili sauce if desired.
