|Instant minced onion||2 Tablespoon|
|Fat||2 Cup (32 tbs) (For deep frying)|
|Ground cinnamon||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground coriander||2 Teaspoon|
|Chopped tomato||1⁄4 Cup (4 tbs)|
|Finely ground lamb/Beef||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Pastry||1 (For Samosas)|
|Egg white||1 , beaten slightly|
Soften onion in 2 tablespoons water.
Saute in butter.
Add spices and stir and cook for 1 minute.
Add tomato, lamb, and salt.
Stir and cook for 2 to 3 minutes.
Add water and lemon juice, and cook until all the liquid is absorbed.
Turn out onto a plate to cool.
Roll Pastry very thin on a lightly floured board.
Cut into circles with a 2 1/2-inch cookie cutter.
Brush edges lightly with beaten egg white.
Place rounded 1/2 teaspoon of mixture in center of each.
Fold over dough and crimp edges with a fork, being sure they are well sealed.
Fry in hot deep fat (360°F.
on a frying thermometer) until golden-brown.
Drain on absorbent paper.
If desired, use your own pastry recipe and bake the puffs in preheated hot oven (400°F.) for 12 to 15 minutes.
Serve as an accompaniment to cocktails or tomato juice.
Makes about 60 turnovers.