INDIAN MEAT SAMOSAS

From cooks.com posted for ZWT8 Guessing on prep and cooking times!!

• Ready In: 1 hr
• Serves: 6
• Yields: 6

Ingredients

• 2  teaspoons fresh ginger, grated or 1  teaspoon ground ginger
• 3  small cloves
• 1  lb ground lamb or 1  lb ground beef
• 2  large onions, thinly sliced
• 1  tablespoon  ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving)
• 1  tablespoon curry powder
• 1  teaspoon salt
•  oil, if needed cooking meat filling (follows)

• FOR PASTRY

• 2  cups unbleached flour
• 3⁄4 teaspoon salt
• 1 1⁄2 tablespoons  oil or 1 1⁄2 tablespoons  clarified butter
• 1⁄2-3⁄4 cup water

Directions

1. Sift flour and salt together.
2. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
3. On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
4. To assemble samosa:
5. break off pieces of dough (leaving what's left under the towel and shape into balls.
6. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
7. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle.
8. Seal by brushing a bit of water along the edges and pinching it together with your finger.
9. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
10. MEAT FILLING:
11. Crush ginger and garlic.
12. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan.
13. When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.