|Plain flour||4 Ounce (All Purpose)|
|Warm milk||2 Tablespoon|
|Onion||1 , finely chopped|
|Garlic powder||1⁄4 Teaspoon|
|Green chili||1 , seeded and finely chopped|
|Lean minced lamb/Beef||1⁄2 Pound, or ground|
|Tomato||1 , skinned and chopped|
|Ground coriander||1 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Sift the flour with a pinch of salt, then rub in the butter until the -mixture resembles fine breadcrumbs.
Stir in the milk and knead thoroughly until a smooth dough is formed.
Cover with a plate and leave for 1 hour.
Fry the onion and garlic powder in the ghee or oil until golden brown.
Add the green chilli and fry for 2 minutes.
Then add the meat and continue frying, stirring occasionally, until the meat turns brown.
Add the tomato, coriander, chilli powder and garam masala with salt to taste.
Stir well and simmer gently for 20 minutes or until the meat is tender.
Then stir in the lemon juice and leave to cool.
Divide the pastry into 6 portions and roll each one out to form a circle about 1/8 inch thick.
Cut each circle in half and place a tablespoonful of the meat filling in the centre of each semi-circle.
Damp the edges of the pastry and fold over to form a triangular shape.
Seal the edges well.
Heat the oil and deep fry the samosas, a few at a time, until they are golden brown.