1g/¼ tsp baking powder
3g/2-3 sprigs coriander leaves, chopped
1tsp garam masala
30g butter or ghee
10g/1 green chilli, seeded and very finely chopped
225g lamb mince
15ml/juice of ½ lemon
100g/1 onion, peeled and chopped
15ml/1 tbsp rapeseed oil
250ml/rapeseed oil for deep frying
Salt and pepper to taste
15ml/water to mix
140g plain flour
20g/2-3 tsp flour mixed with a little water
1) Sift the flour, salt and baking powder and rub in the butter or ghee. Add enough water to make a soft smooth dough. Cover and set aside.
2) To make the filling, heat the tablespoon of oil in a saucepan and lightly fry the onion.
3) Add the mince and season with salt and pepper.
4) Add a little water and gently fry the mince for 10-12 minutes until dry, stirring occasionally.
5) Add the chilli, coriander, garam masala and lemon juice and mix well.
6) Remove from the heat and allow to cool completely.
7) Meanwhile, knead the dough well and divide into 16-18 even sized balls.
8) Using a little flour, roll out one portion into a 10-12cm round.
9) Cut into 2 across the centre, then apply the flour paste to the straight edge and bring the two corners together to make a cone, gently pressing the pasted edges together to secure.
10) Fill the cone with the filling mixture, apply flour paste to the open mouth of the cone and seal the shape.
11) Repeat with the rest of the dough and filling.
12) Heat the oil in a deep frying pan and gently deep fry, a few at a time, until golden brown.
13) Drain on kitchen paper and serve hot or cold.
Variations: To make a vegetable samosa, substitute the mince for 450g mixture of peas and potatoes that have been peeled, cubed and boiled, or 450g of a mixture of peas, diced carrots, green beans and potatoes.
Minced chicken or fish may also be used in place of the minced meat in this recipe.