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.
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
To assemble samosa:
break off pieces of dough (leaving what's left under the towel and shape into balls.
Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle.
Seal by brushing a bit of water along the edges and pinching it together with your finger.
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.
Crush ginger and garlic.
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.
When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.