Samosas

Recipe View Prepare the Dough: In a medium bowl, combine the flour, salt, and cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse breadcrumbs. (5 minutes)

Recipe View Add Water: Gradually add the water, mixing until a smooth dough forms. Add more water, a tablespoon at a time, if needed. (2 minutes)

Recipe View Knead and Rest: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough back in the bowl, cover, and let it rest for at least 20 minutes (or up to an hour) to relax the gluten. (25 minutes)

Recipe View Heat the Oil: While the dough rests, heat the oil in a large, deep skillet or pot to 375°F (190°C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View Prepare the Filling: Melt the butter in a medium saucepan over medium-high heat. Add the onion, garlic, green chile peppers, and ginger. Cook, stirring occasionally, until the onions are softened and golden brown. (5 minutes)

Recipe View Cook the Lamb: Stir in the turmeric, chili powder, ground lamb, and salt. Cook, breaking up the lamb with a spoon, until the lamb is evenly browned and cooked through. Drain off any excess grease. (10 minutes)

Recipe View Add Final Flavors: Stir in the garam masala and lemon juice. Continue cooking for another 5 minutes to allow the flavors to meld. Remove from heat and set aside to cool slightly. (5 minutes)

Recipe View Shape the Samosas: Divide the dough into 15 equal portions. Roll each portion into a ball, then flatten into a 4-inch circle. Cut each circle in half. Dampen the straight edges of each semicircle with water.

Recipe View Form Cones: Form each semicircle into a cone shape, overlapping the dampened edges and pressing to seal. (15 minutes)

Recipe View Fill the Cones: Fill each cone with an equal portion of the lamb mixture. Dampen the top edges of the cone and pinch to seal tightly. Ensure there are no gaps to prevent the filling from leaking out during frying. (10 minutes)

Recipe View Fry the Samosas: Carefully lower the samosas into the preheated oil, a few at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side. (10 minutes)

Recipe View Drain and Serve: Remove the samosas from the oil and drain on paper towels. Serve warm and enjoy! (2 minutes)