Lamb Pastry with Tomato Dip

Ingredients

• 250 g flour
• 1 tsp salt
• 5 tbsp oil
• 250 g lamb fillet
• 2 onions
• 2 Garlic cloves
• 0.5 Red chili pepper
• 1 tbsp Tomato Paste
• 1 tbsp fresh chopped mint
• 1 tbsp Lemon Juice
• 2 tsp ginger powder
• 2 tsp Curry powder
• 0.5 tsp Coriander powder
• flour (for rolling)
• 1 Egg white
• oil (for frying)
• 200 g yogurt
• 100 g diced tomatoes
• 25 g diced onions
• 1 tsp fresh or ½ tsp dried thyme
• chopped coriander leaves
• 0.25 tsp Cumin Powder
• Salt
• black pepper (from grinder)

Instructions

1. 1.

   Mix flour with salt on a work surface and knead into a smooth dough with 2 tbsp oil and 60 ml warm water, adding about 50 ml more water as needed. Wrap the dough in foil and refrigerate for 2 hours.

2. 2.

   Cut the lamb into ~1 cm cubes. Peel and finely dice onions and garlic. Wash, deseed, and finely chop the chili pepper.

3. 3.

   Heat 3 tbsp oil in a pan, sauté onions and garlic until translucent. Add chili, ginger, curry, and coriander; cook for about 1 minute. Deglaze with lemon juice, add lamb, pour in 150 ml water, and simmer on low heat until liquid evaporates. Stir in tomato paste, mix in mint, and let the filling cool.

4. 4.

   Whisk yogurt for the raita, combine all remaining ingredients, and season to taste.

5. 5.

   Knead dough again, divide into two halves. Roll one half on a floured surface to about 20 x 42 cm and cut into 7 strips of 20 x 6 cm. Repeat with second half. Place ~1 tsp filling on the top edge of each strip, fold the dough diagonally over it, and roll up to the end. Brush the short lower edge with egg white and press firmly.

6. 6.

   Heat plenty of oil in a deep fryer or pot to 180°C and fry pastries in batches until golden yellow. (Oil is ready when small bubbles appear on a wooden spoon stick.)

7. 7.

   Serve with tomato raita.