Dumplings and filled pastries
A Pakistani classic, meat samosas are made by filling thinly rolled dough with spiced ground lamb and folding it into triangles. Frying them in hot oil makes the outside crisp and the filling juicy.
Mix the flour and salt, then rub in the melted butter. Gradually add the warm water until you have a firm but pliable dough. Cover and let it rest for 20 minutes.
Cook the onion in oil until softened. Add the garlic and ginger, and once fragrant, add the ground lamb. Cook with the cumin, red pepper, and salt until the lamb releases its juices and they evaporate. Remove from the heat and stir in the fresh cilantro and lemon juice.
Roll the dough into thin rounds and cut them into triangles. Put 1 spoonful of filling in the center of each triangle, fold the points over each other to form a cone, moisten the edges with water, and seal them firmly.
Heat the cooking oil over medium heat. Fry the samosas in small batches until both sides are deep golden brown. Transfer them to paper towels to drain.
If you roll the dough before it has rested, it may tear easily; cover it and let it rest for at least 20 minutes. Seal the edges well, or the filling may leak out while frying. Allergens: wheat (gluten) and dairy (butter).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.