2 Cups All Purpose Flour
1 Tsp. Salt
2 Tsp. Olive Oil
1/2 Cup Ice cold water


1/4 Pound Ground Lamb
1 cup Chopped Onion
2 Tsp Olive Oil
2 Tsp Grated Ginger
1 Tsp. Chopped Garlic
1 Tsp Curry Powder
1 Tsp. Beef Bouillon
1 Tsp. Black Pepper
2 Tsp. Chopped Cilantro
1/2 cup frozen peas and carrotts mix
Salt to taste

In a mixer, combine flour, salt and olive oil. Add cold water by the teaspoon until a dough forms a ball. Remove dough from mixer and place in airtight container. Chill in fridge for about 20 minutes.
In a pan over medium heat, pour olive oil to pan . Add lamb and onions and cook until brown. Drain excess liquid and add cilantro,curry, ginger, garlic bouillon, pepper and pea/carrot mix. Set Aside. In a separate bowl, combine 1 tsp flour and 1 tsp water, Mix ell and set aside.
Remove dough from fridge, cut and roll into 2 inch balls. Flour rolling surface and using hands form ball into a disk-like shape. Using a rolling pin, roll out the disk until thin.Cut the disk into 2 equal semi-circles, pick one up and using finger apply the flour-water mix on flat edge. Bring the edges together to form a cone. Fill the cone with 1 tsp of filling and apply using finger again the flour-water mix at the top of the cone. Pinch shut and set aside. Assemble the remaining Samosas. Deep fry at 375 degrees for about 3 minutes or until golden brown. Serve hot.

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