|Ground beef/Ground lamb||1 Pound|
|Finely sliced onions||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Garlic||1⁄4 Teaspoon, pressed or finely chopped|
|Ground cumin||1 Teaspoon|
|Hot curry powder||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
Saute the meat in a heavy skillet for about six to eight minutes, adding a little oil, if necessary.
Add the onions and saute ten minutes more.
Remove from heat and stir in the lemon juice, garlic, salt and the spices.
Work with one sheet of filo dough at a time, keeping the rest covered with a towel to prevent drying out.
Place one sheet on a flat surface.
Cut in half lengthwise.
Fold each strip lengthwise in half again.
Lightly brush with some of the butter.
Place a spoonful of filling at the bottom of each strip and roll jellyroll fashion.
Pinch the samosa on lightly greased baking sheet and brush with butter.
Repeat with the remaining dough and filling.
Bake at 350 degrees for about twenty-five to thirty minutes, or until golden brown.