[Abewsha]

feeling of samosa,



Ingredients:
250 gm minced lamb meat
1 inch piece ginger
4 – cloves garlic
3 green chilies
Salt to taste
½ tsp chili powder
¼ tsp haldi powder
¼ tsp garam masala (optional)
1 tsp dhania jeera powder
3 spring onions chopped fine
1 cup coriander leaves chopped
1 cup mint leaves chopped
Oil for frying
Wedges of lemon and tomato ketchup for accompaniment
A long brutal workout the next day to make up for eating too many of these

Method:
Take the ginger, garlic and chilies, make a paste and keep aside
Clean and wash the Kheema
Take a little water and boil the Kheema in the above ginger garlic and chili paste with salt until fully cooked
Put the pot of boiled Kheema on a high flame and add the red chili powder, haldi powder, garam masala, jeera powder and sauté till all the water has evaporated from the minced lamb meat and it is dry
Wait till this mixture cools down and only once it is cooled then add the spring onions, coriander leaves and mint leaves
Check the salt to see if it’s ok and adjust the seasoning for the same
Now it’s time to fold the samosas and this is the only difficult part in the whole operation. You need to take 1 tbsp of wheat flour and mix ½ a tsp of water in it to make a thick paste with which you will “stick” the samosa together
I’ve taken an appropriate diagram from http://www.korasoi.com/blog/?p=91 to demonstrate how to fold the samosa and give it the right shape