2 onions, finely chopped.
6 cloves of garlic, crushed
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 and 1/2 teaspoon garam masala
Juice of half a lemon or lime
750 grams minced lamb or beef
1 cup cooked peas
2 tablespoons chopped fresh coriander leaves
Heat two tablespoons of oil in a pan and add the onions, garlic and ginger and fry until the onions are soft. Then add the turmeric, ground cumin, ground coriander and the salt. Cook for a couple of minutes stirring frequently. Add the minced meat and the lemon or lime juice and stir constantly. When the meat changes colour add about half a cup of hot water. When it comes to a boil lower the heat, cover and cook until the meat is tender. If there is any liquid left turn up the heat and let it evaporates, stirring frequently. Add the cooked peas, garam masala and the fresh coriander and stir. Remove from the heat and allow to cool.
Cut the wrapper in 6-7 cm strips the length of the
Put a heaped teaspoon of filling on one end and fold the pastry over diagonally, then fold again and again, still keeping a triangular shape.
Moisten end of strip with water or beaten egg and press lightly.
Keep going until you run out of the filling.
Heat enough vegetable oil in a deep pan or wok and deep fry the
samosas a few at a time. Cook until golden brown on all
Drain on paper towels.