Mutton Samosa


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Devour an innovative and mouthwatering mutton samosa as a delicious non vegetarian snack item. The samosa strips or patties are stuffed with a spicy minced mutton or keema mix and then deep fried. An amazing concept of fried samosa with a spicy and tempting mutton filling.

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For the Samosa Wrap:
3 cups plain flour (maida)
60 gms ghee
250 ml (approx.) warm water
oil for deep frying

For Filling:
300 g minced lamb
60 gms ghee
1 small sized onion, finely chopped
1 clove of garlic (lehsun), crushed
1 tbsp grated fresh ginger (adrak)
1 tbsp cumin seeds (jeera)
2 tbsp garam masala
1 tbsp turmeric powder (haldi)
1 tbsp chilli powder
1 potato, finely chopped
1 cup fresh or frozen green peas
1 cup water
1 tbsp plain flour (maida)
60 ml water (approx.)


    For wrap :

    1. Sift flour into bowl, rub in in ghee, add cumin, gradually stir in water and mix to a firm dough. knead on lightly floured surface for about 5 minutes. cover, stand 10 minutes. divide pastry in half, roll each half to 3 mm thickness. cut into rounds (9 cm diameter). place one teaspoon of the filling into centre of each round, brush edges of pastry

    For Filling:

    1. Heat ghee in pan, add onion, garlic, ginger and spices, cook 1 minute while stirring. add lamb, cook while stirring for about 5 minutes. add potatoes, peas and water, bring to the boil, then reduce heat and simmer (covered) for 20 minutes. blend flour with extra water, add to pan, stir until mixture thickens. cool to room temperature before using.
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    This recipe was contributed by vinodsharma on 23 Jan 2001

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