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1
In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs.
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2
Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough.
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3
Pat into a ball.
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4
Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic.
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5
Return to the bowl, cover and set aside.
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6
Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
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7
Melt butter in a medium saucepan over medium high heat.
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8
Stir in onion, garlic, green chile peppers and ginger.
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9
Cook 5 minutes, or until onions are golden brown.
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10
Stir in turmeric, chili powder, ground lamb and salt.
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11
Cook until the lamb meat is evenly brown, about 10 minutes.
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12
Stir in garam masala and lemon juice.
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13
Continue cooking 5 minutes, then remove from heat.
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14
Divide dough into 15 equal portions.
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15
Roll portions into balls, then flatten into 4 inch circles.
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16
Cut each circle in half.
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17
Dampen edges and form semicircles into cones.
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18
Fill cones with equal portions of the lamb meat mixture.
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19
Dampen top and bottom edges of cones, and pinch to seal.
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20
Carefully lower cones into preheated oil a few at a time.
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21
Fry until golden brown, 2 to 3 minutes.
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22
Drain on paper towels.
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23
Serve warm.
