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SAMOSAS

1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water

1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking

Sift flour and salt into bowl, add ghee and water, mix thoroughly,
knead for a couple minutes. Cover with plastic, make filling.

Heat ghee in pan, fry onions, ginger, add garlic. Fry until onions
are soft. Add curry, salt and vinegar, mix well. Add meat and fry
over high heat, stirring constantly, until meat changes color. Turn
down heat, add water and cover. Cook until liquid is absorbed (about
10 - 15 min). Towards the end, stir meat to keep it from sticking.
Add garam-masala, mint, and coriander, mix, remove from heat, cool,
and add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly
floured board, roll each ball to a very thin circle, about the size
of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the
middle of each half circle, brush edges with water, fold dough over
and press edges together.

When they are all made, heat oil in a wok, deep fry a few at a time
until golden brown on both sides. Drain on paper towels. Eat until
too full.

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