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1
In a medium skillet, heat the oil over medium heat.
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2
Add the onion and cook until softened, about 3 minutes.
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3
Add the garlic and stir 1 minute.
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4
Add the ground lamb and cook, stirring often, until the meat loses its pink color, about 5 minutes.
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5
Drain off any excess fat.
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6
Add the cinnamon, salt, cumin, curry powder, chili powder, pepper, and cloves, and stir for 1 minute.
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7
Remove from the heat and let the lamb filling cool completely.
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8
Meanwhile, in a blender or food processor, process the chutney and orange juice until smooth.
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9
Cover, and let stand at room temperature until ready to serve.
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10
Place a wonton skin on a work surface.
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11
Place about 2 teaspoons of lamb filling in the center.
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12
Moisten the edges of the wonton with water, fold it over diagonally to form a triangle, and press the edges to seal.
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13
Repeat the procedure with the remaining skins and filling.
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14
Preheat the oven to 200.
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15
In a large skillet, pour enough vegetable oil to reach 1/2 inch up the sides.
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16
Heat the oil over medium-high heat until it is hot but not smoking.
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17
(An electric skillet set at 350 works well.)
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18
In batches, fry the samoosas, turning once, until golden brown, about 4 minutes.
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19
Using a slotted spoon, transfer the fried samoosas to a paper towel-lined baking sheet, and keep them warm in the oven while frying the remaining samoosas.
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20
Serve the samoosas warm, with the chutney dip on the side.
