Lamb Samosa

Brown Minced Lamb and Spices
Heat a large pan over medium-high heat and add the minced lamb, breaking it up with a spoon as it cooks in its own fat. Add the salt, turmeric, ground coriander, grated ginger, and blended green chillies. Sauté for 8 to 10 minutes until the meat is browned and the liquid evaporates.

Add Potatoes and Peas
Stir the cubed potatoes into the minced lamb, cover, and cook over medium heat for 10 minutes until tender. Add the frozen garden peas and cook for 2 to 3 minutes until heated through.

Incorporate Onions and Finishing Spices
Turn off the heat. Rub the sliced onions, garam masala, and dried kasuri methi between your palms and stir them into the hot lamb mixture. Cover with the pan lid and allow the onions to soften gently in the residual heat, then cool the filling completely.

Prepare Pastry Dough
In a mixing bowl, combine 500g plain flour with ½ teaspoon of salt and 5 tablespoons of vegetable oil, rubbing together with your fingertips until it resembles fine breadcrumbs. Gradually add cold water and knead into a firm dough. Rub with oil, cover with cling film, and rest for 30 minutes.

Roll and Par-Cook Discs
Mix 2 tablespoons of plain flour with a little water to form a smooth sealing paste. Divide the dough into equal 100g balls and roll each into a thin round chapati. Flash-cook each chapati in a hot dry pan for 2 seconds per side to firm up slightly without browning, then slice in half to form semi-circles.

Shape and Stuff Samosas
Brush the straight edge of a semi-circle with flour paste and fold into a cone. Pack generously with the cooled lamb filling, seal the top opening with flour paste, and crimp the edge with a fork.

Deep-Fry and Serve
Heat vegetable oil in a wok or deep fryer over medium-high heat. Deep-fry the samosas in batches for 4 to 5 minutes, turning occasionally until golden brown and crispy. Drain on paper towels and serve hot with mint Chutney.