CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66892790   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Minced Lamb Samosas   
    Categories: Asian, Lamb/mutton   
         Yield: 4 Servings   
       
   MMMMM--------------------------FILLING-------------------------------   
         1 tb Ghee   
         1 cl Garlic; fine chopped   
         1 ts Fine chopped fresh ginger   
         2 md Onions; fine chopped   
         2 ts Curry powder   
       1/2 ts Salt   
         1 tb Lemon juice   
       250 g  Minced lamb   
       1/2 c  Hot water   
         1 ts Garam masala   
         2 tb Chopped fresh mint or   
              - coriander leaves   
              Oil for frying   
      
   MMMMM---------------------------DOUGH--------------------------------   
       225 g  Plain flour   
         1 ts Salt   
         3 tb Oil   
       100 ml Hot water; as needed   
              Oil for deep frying   
       
     To make the filling, heat the ghee in a saucepan and fry   
     garlic, ginger and half the onion until onion is soft. Add   
     curry powder, salt, vinegar, mix well. Add minced beef or   
     lamb and fry over a high heat, stirring constantly until   
     meat changes colour. Turn heat down and add hot water.   
     Cover pan and cook until meat is tender and all the liquid   
     has been absorbed.   
        
     Towards end of cooking, stir frequently to prevent meat   
     from sticking to base of pan. Sprinkle with garam masala   
     and chopped mint or coriander, remove from heat and allow   
     to cool. Mix in the reserved chopped onion.   
        
     To make the dough, sieve together the flour and salt. Rub   
     in the oil. Add enough water to form a stiff dough. Knead   
     for 10 minutes until smooth.   
        
     Divide into 12 balls. Roll each ball into a round of about   
     15cm/6" across. Cut in half.   
        
     Pick up one half, flatten it slightly and form a cone,   
     sealing the overlapping edge with a little water. Fill the   
     cone with 1.5 tsp of the filling and seal the top with a   
     little water.   
        
     Make all the samosas in the same way.   
        
     Heat the oil in a karahi(wok) over medium heat. Put as   
     many samosas as you can into the hot oil and fry until   
     crisp and golden. Drain. Serve with a chutney or your   
     favourite chilli or tomato sauce.   
        
     TNT: Imran C.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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