Lamb Filling for East Indian Samosas

This recipe is from the old Plaza Hotel in New York City

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1⁄2 teaspoon saffron
• 3  tablespoons hot water
• 1⁄4 cup  safflower oil or 1⁄4 cup canola oil
• 1  tablespoon  peeled minced  fresh gingerroot
• 1  large garlic clove, minced
• 1  cup  finely chopped onion
• 1  teaspoon salt
• 1  lb lean ground lamb
• 1  dash  red pepper
• 1  teaspoon garam masala

Directions

1. Soak saffron in water.
2. Heat the oil in a heavy skillet. Stir in ginger, garlic and onion.
3. Fry until onions are golden, about 5 minutes. Sprinkle in salt.
4. Add the lamb, the red pepper and garam masala and the saffron soaked in water.
5. Cook 10 minutes over medium heat. Reduce heat to low and cook about 15 minutes more, stirring once or twice.
6. When the lamb mixture has lost most of its moisture and becomes an almost solid cake in the pan, remove from heat.
7. Cool before using.