Fry off garlic, ginger and half of the onions until the onions are translucent in the oil or ghee
Add curry powder, salt and lemon juice and fry over medium heat for three minutes
Turn hob to full and add the minced meat, stir vigorously until the meat has turned colour
Reduce heat down to one third and add the water
Cover saucepan with lid and allow to simmer until all the liquid has been reduced
Remove from hob adding garam massala, mint and the remaining onions. Leave to cool
In the meantime:
Divide the dough into two equal halves, sprinkle table with flour and using a rolling pin roll out very thinly, no more the 1 mm thick, thinner would be desirable. The rolled out dough should be at least 30-40 cm long
Cut the dough into strips approx. 10 cm wide and 30-40 cm long
Place a large table spoon full of the filling onto the bottom of the strip of dough
Fold into a triangular parcel making sure none of the filling spills. For best results fold diagonally
Cook the samosas in a deep fat fryer at 170? C until they are golden brown in colour
Serve the hot samosas with mango chutney or lime pickle
Note for vegetarians :
Alternatively, you can use a chopped vegetable filling by chopping the vegetables into 5 mm pieces
Add curry powder, salt and lemon juice and fry over medium heat for three minutes
Turn hob to full and add the minced meat, stir vigorously until the meat has turned colour
Reduce heat down to one third and add the water
Cover saucepan with lid and allow to simmer until all the liquid has been reduced
Remove from hob adding garam massala, mint and the remaining onions. Leave to cool
In the meantime:
Divide the dough into two equal halves, sprinkle table with flour and using a rolling pin roll out very thinly, no more the 1 mm thick, thinner would be desirable. The rolled out dough should be at least 30-40 cm long
Cut the dough into strips approx. 10 cm wide and 30-40 cm long
Place a large table spoon full of the filling onto the bottom of the strip of dough
Fold into a triangular parcel making sure none of the filling spills. For best results fold diagonally
Cook the samosas in a deep fat fryer at 170? C until they are golden brown in colour
Serve the hot samosas with mango chutney or lime pickle
Note for vegetarians :
Alternatively, you can use a chopped vegetable filling by chopping the vegetables into 5 mm pieces