Snacks Recipes - Keema Samosas

Ingredients

• 200g/7 oz plain (all-purpose) flour

• 5ml/1 tsp lemon juice

• salt

• 75ml/3 tbsp lukewarm water

Filling

• 45ml/3 tbsp oil

• 2 large clove garlic, crushed

• 1.5cm/1/2 in ginger root, finely chopped

• 1 small onion, finely chopped

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground turmeric

• salt

• 450g/1 lb lean lamb, diced

• 450g/1 lb peas

• 100ml/3 1/2 fl oz water

• 30ml/2 tbsp lemon juice

• 10ml/2 tbsp sugar

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

Batter

• 15ml/1 tbsp plain (all-purpose) flour

• 15-30ml/1/2 tbsp water

• oil for frying

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Method:

1. Sift 150g/5 oz/1 1/4 cups of flour into a bowl and mix in the lemon juice and salt. Work in the water to form a dough then knead for 5 minutes until the dough is springy and satiny. Cover and set aside for 30 minutes.

2. To make the filling, heat the oil in a heavy-based pan and fry the garlic, ginger and onion until lightly browned. Stir in the ground spices, salt, cover and simmer over a medium heat for 20 minutes until the meat is tender. Add the peas, sugar and lemon juice and cook for a few minutes until the peas are tender. Stir in the coriander and chili and set aside to cool.

3. Make a runny batter with the flour and a little water and set aside. Divide the dough into 8 equal portions and roll each one into a ball. Dust with flour then roll into circles. Place a circle on a floured board, smear the top with oil, sprinkle with flour and top with another circle. Repeat this until u have 4 circles one on top of each other.

4. Sprinkle with flour then roll out thinly. Heat a flat frying pan (skillet) over a medium heat. Reduce the heat to low and place the rolled circles in it. Fry for 10-20 seconds until dry, turn over and remove the first layer. Immediately turn over again and remove the second layer and continue until both sides of all layers are cooked. Place on a cooking tray and cover with a tea cloth. Cook the remaining dough.

5. Cut the rounds in half and overlap the flat sides to form a cone shape. Brush the edges with the batter and seal them firmly. Fill the cones with the filling mixture, brush the edges with batter and seal firmly.

6. Heat the oil in a deep pan over a medium heat. Gently slip 5 to 6 samosas into the hot oil, reduce the heat to a medium-low and fry gently until crispy light golden brown on all sides. Serve hot with chutney at tea.