Lamb Samosa

INGREDIENTS

Canola oil: ¼ Cup
Onions Chopped: 1 Cup
Ground Lamb: 1 Pound
Garlic: 6 Cloves, Peeled and minced
Ginger: 1", Peeled and finely chopped
Cayenne powder: 1 teaspoon
Salt: 1½ teaspoon
Coriander Powder: 1½ teaspoon
Cumin Powder: 1½ teaspoon
Cinnamon powder: ½ teaspoon
Cardamom powder: ½ teaspoon
Water: ½ Cup
Green peas: ¾ cup
Fresh Serrano peppers chopped: 2
Fresh Cilantro chopped: ¼ cup
Lemon Juice: 1 Tablespoon



METHOD


Stuffing :
Heat oil in a heavy bottom pan. When hot, add onions. Sautee till onions are clear. Add Lamb. Continue sautéing till lamb is brown. Stir in ingredients 4 through 11. Sautee another two minutes. Add water. Bring it to a boil. Turn down heat and simmer 20 minutes covered or till done. Add more water if needed. However, make sure at the end of this process there is almost no water left. Add remaining ingredients. Mix well cook another two minute. Shut off heat. Stir in Lime Juice. Let it cool.

Assembly :
Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.

Deep Frying :
Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.