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PASTRY:
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cracked peppercorns
1 teaspoon turmeric
1 1/2 tablespoons vegetable oil
7 fluid ounces water, warm

FILLING:
4 ounces potatoes, peeled, small dice
1 tablespoon clarified butter or ghee
12 ounces ground lamb, lean
2 teaspoons fresh ginger juice
1 teaspoon garlic, minced
2 ounces onions, small dice
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon salt
3 ounces green peas
1 tablespoon fresh lemon juice
2 tablespoons fresh cilantro, chopped
Servings: 30
1. In an electric mixer fitted with a dough hook attachment, combine the flour, salt, garam masala, peppercorns and turmeric and mix thoroughly. With the mixer at medium speed, add the oil, then add enough of the warm water to make a stiff dough. Knead the dough in the mixer until it is completely smooth and pliable. Cover the dough with a damp cloth and allow it to rest for 20 minutes.

2. Blanch the potatoes in salted water until nearly tender. Remove, refresh and reserve the potatoes.

3. Heat the clarified butter or ghee in a sauté pan and sauté the ground lamb until it begins to brown. Add the ginger juice, garlic and onions and sauté for approximately 5 minutes. Add the garam masala and other spices, salt, potatoes and peas and gently cook until the potatoes and peas are tender, approximately 5 minutes. Stir in the lemon juice and cook until the liquid evaporates. Stir in the cilantro. Transfer the filling to a sheet pan to cool completely.

4. Roll the dough into a rope and cut into 15 evenly sized pieces. Roll each piece out to a round approximately 5 inches (12 centimeters) in diameter, then cut each round in half. Place a spoonful of the filling toward one half of each piece of pastry. Run a wet finger around the edge and fold over to make a triangular pastry with one curved side. Pinch the edges together, then press the edges with the tines of a fork to seal them.

5. Using the basket method, deep-fry the turnovers at 350°F (180°C) until done, approximately 3 minutes. Drain and serve hot with chutney.


Yield: 30 Samosas
 
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