Samboosa bil Laham

Ingredients

• 500 g (1 lb 2oz) minced lamb
• 30 samosa pads
• 1 bunch flat leaf parsley, finely chopped (stems discarded)
• 1 clove garlic, crushed
• 1 tablespoon garam masala
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 2 medium onions, finely chopped
• 1 tablespoon oil
• 600 ml (1 pint) oil, for frying

Paste

• 2 tablespoons plain flour
• 4 tablespoons water

Procedures

1. Wrap samosa pads in a damp cloth to prevent from drying and set aside.
2. Place flour in a small bowl, add 4 tablespoons of water, mix to form a paste for sealing the samosa and set aside.
3. Heat 1 tablespoon of oil in a large frying pan on medium heat.
4. Fry the onions and garlic until golden brown.
5. Add the minced meat, salt, garam masala and cumin and fry together until the meat is thoroughly cooked.
6. Next add the parsley to the cooked meat and mix together for 1 minute.
7. Remove from heat and set aside.
8. Lay one samosa pad on a flat surface and place 1 – 2 teaspoons of meat filling on the corner.
9. Fold corner to corner then seal with flour and water paste.
10. Repeat this procedure until all the samosa pads have been used up.
11. Preheat 600 ml (1 pint) oil in a small saucepan on medium heat for 4 minutes.
12. Now fry the samosas until slightly brown.
13. Remove and drain on absorbent paper.