For the filling:
225g lean lamb or beef mince
2 tbsp oil
2 onions, chopped
4 flakes garlic, crushed
1.5 cm ginger, grated
1/2 tsp turmeric powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chili powder
Salt to taste
125 ml warm water
150g frozen green peas
2 tbsp desiccated coconut
1 tsp garam masala
2 green chilies, chopped
20g coriander leaves, chopped
1 tbsp lemon juice
For the pastry:
225g flour
50g ghee or butter
1/2 tsp salt
75 ml warm water
Oil for deep frying

Meat Samosas

1. Heat the oil over medium heat and fry the onions till light brown.
2. Add the beef mince, ginger and garlic. Stir fry over low heat until almost dry.
3. Then add turmeric, coriander, cumin, chili powders, salt and stir-fry until the mince is lightly browned.
4. Now add water, green peas and bring to a boil. Cover and simmer for 25-30 minutes. If there is any liquid left, remove the lid and cook the mince over medium heat until it is completely dry, stirring frequently.
5. Stir in the desiccated coconut, garam masala, green chilies and coriander leaves.
6. Remove from heat and add the lemon juice. Cool thoroughly before filling the samosas.

1. Add butter and salt to the flour. Rub in well, add enough warm water to mix a soft dough. Knead until the dough feels soft and velvety to touch.
2. Divide the dough into 8 portions and roll into 10 cm discs. Cut each into two.
3. Roll each semicircle of the pastry to make an envelop. Moisten the straight edge with little warm water.
4. Fold the semicircle of the pastry in half to form a triangular cone. Join the straight edges by pressing them hard into each other. Make sure that there are no gaps.
5. Fill these cones with the prepared filling, leaving about 1/2 cm. Border on the top of the cone. Now moisten the top edges and press them hard together.
6. Deep fry the samosas in hot till over gentle heat until they are golden brown and drain on absorbent paper.