Samboosa bil Laham

Heat a tablespoon of oil in a skillet over medium heat, then sauté the finely diced onions until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground lamb to the skillet and cook, breaking it up with a spoon, until fully browned and any excess moisture has evaporated. Season with cumin, garam masala, and salt, stirring well to combine.

Remove the filling from the heat and allow it to cool completely before assembling the samboosa. This prevents the dough from becoming soggy or tearing during folding.

Cut or portion the samboosa dough wrappers into strips or triangles as needed. Place a small spoonful of the cooled lamb filling near one end of each strip.

Fold each strip into a tight triangle by folding corner over corner, enclosing the filling completely. Seal the final edge with a small dab of water or flour paste to prevent the filling from leaking during frying.

Pour enough oil into a deep pan or pot to submerge the samboosa and heat it to 175°C (350°F) over medium-high heat. Test the oil temperature by dropping in a small piece of dough — it should sizzle and rise immediately.

Fry the samboosa in batches, turning occasionally, until they are deep golden brown and uniformly crisp on all sides. Avoid overcrowding the pan to maintain oil temperature.

Remove the fried samboosa with a slotted spoon and drain them on a plate lined with paper towels. Serve hot as a snack or appetizer, accompanied by a dipping sauce or fresh herbs if desired.