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1
FILLING: In a frying pan, saute the onions and garlic until soft.
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2
Add the spices and blend well.
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3
Next add the lamb and cook until the lamb is browned.
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4
Remove from the stove and stir in the lemon juice.
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5
Set aside to cool
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6
PASTRY: In a bowl, mix together the salt and flour.
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7
Make a well in the middle of the flour and pour in the oil and water.
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8
Mix together to form a dough.
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9
Knead the dough on a floured surface.
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10
Transfer to a bowl and refrigerate for about 30 minutes.
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11
ASSEMBLY OF THE SOMOSASES:
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12
Take a fist sized ball of dough (recipe should make 6 so use that as a guide) and roll it out.
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13
Cut a circle out of the dough using a bowl (cereal bowl size).
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14
Continue to roll out the piece of dough, forming an oval.
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15
Cut across the middle of the oval to form 2 roughly equal sized pieces.
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16
With water, wet the sides of the dome shaped dough.
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17
Then loosely roll the dough to make a cone (ice cream cone shape), using water to seal the edges to the dough.
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18
Fill the cone with the lamb mixture leaving a space at the top for folding.
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19
Fold the shorter edge of the dough over the top of the lamb mixture.
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20
Wet the larger edge on the inside and fold it onto the edge that is already folded on top of the lamb mixture.
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21
Seal the corners and set aside.
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22
Continue to do this until all the dough and filling is used up.
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23
FRYING: Heat vegetable oil over medium heat in a heavy bottomed deep pan and test with a small piece of dough to make sure its ready for cooking (the dough ball should bubble when oil is ready).
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24
Carefully drop about 3 somosases into the oil and allow to cook until brown, about 2 minutes.
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25
Remove them from the oil when done and place on paper towel.
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26
Repeat with the remaining samosas.
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27
Serve warm or at room temperature.
