|Onion||1 Small, finely chopped|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Carrot||1 Small, finely diced|
|Potato||1 Small, finely diced|
|Minced lamb||250 Gram|
|Coriander leaves||3⁄4 Bunch (75 gm), chopped (1 Small Bunch)|
|For samosa dough|
|Plain flour||225 Gram|
|Vegetable oil||2 Tablespoon (Plus Extra For Brushing)|
To make the dough put the flour and salt in a mixing bowl, add the oil and mix well using your fingertips.
Gradually mix in about 150ml water, a little at a time, until you have a firm dough.
Knead well for about 5-7 minutes until smooth.
Make 12 balls, brush with a little oil and cover with a damp cloth or clingfilm while you make the filling.
Cook the onion in 2 tbsp oil for 1 minute in a large frying pan over a medium heat.
Add the spices and fry for a minute.
Then add the vegetables and cook for a few minutes, stirring well.
Add the minced lamb and fry for a good 5 minutes until coloured, breaking up any lumps.
Stir, cover and cook on a low heat until the vegetables and meat are well cooked, about 20 minutes.
Stir every now and then, adding a little water if the mixture seems to be too dry.
Add the coriander.
Flatten each ball of pastry on a floured surface and roll out to a 9-10 cm round.
Spoon 1 tbsp mixture into the centre of each, brush the edge with a little water and fold over to form a semicircle.
Seal by pressing the edges together with your fingertips-it will seal very easily as the dough is very pliable.
Repeat with the rest.
Keep covered with a damp cloth or clingfilm as you make them.
Heat some oil in a wok or heavy-based saucepan no more than Yi full over a medium heat.
To check the temperature drop in a little of the pastry, it should sizzle immediately.
Fry the samosas in batches for 2-3 minutes until lightly browned.
Remove with a slotted spoon and drain on kitchen paper.
Serve warm with tamarind or mango chutney.