Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------VEGETABLE FILLING--------------------------
4 tb Ghee*
1 lb Potatoes; peeled diced in
-1/4" dice
2 Garlic cloves; peeled
-minced
1 c Onion, yellow; peeled
-finely chopped
1 ts Ginger, fresh;grated
2 ts Garam Masala (see recipe)
1 tb Coriander, fresh; chopped
1 pn Cayenne pepper
1/2 ts Tumeric
2 ts Lemon juice
1 c Peas, frozen; thawed
-salt to taste

------------------------MEAT FILLING-----------------------------
1 tb Ghee*
2 Garlic cloves; peeled
-minced
1 Onion,yellow;medium, peeled
- finely chopped
1/2 lb Ground lamb; finely
1/2 lb Ground beef; finely
1 ts Ginger, fresh; grated
2 tb Garam Masala (see recipe)
1 tb Coriander, fresh; chopped
1/2 ts Tumeric
1 pn Cayenne pepper
1/4 ts Cinnamon;ground
2 ts Lemon juice,; fresh
-salt to taste

---------------------------DOUGH--------------------------------
2 c Flour; all purpose sifted
6 tb Vegetable oil
1 ts Salt
1/2 c -water
-oil for frying

*GHEE is butter that has been cooked to separate the clear butter fat
from milk solids to be able to keep it for a long time. To make it,
cook 1 lb unsalted butter to a simmer and cook, partially covered, 10
to 15 minutes till most of the froth has subsided and the milk solids
on the bottom of the pan are browned but not burned. Turn it off and
allow it to cool a bit and separate. Strain it through several layers
of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.

USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a
large frying pan and add the ghee, potatoes, garlic, onion, and
ginger. Cover and cook on low for 10 minutes, to sweat the potatoes
down. Stir a few times. Don't brown. Add the remaining ingredients
and continue cooking, covered until the potatoes and peas are tender,
5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly amd most
of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and
knead to form smooth dough. Wrap in plastic and refrigerate for 1
hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for
1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7"
circles using additional flour. Cut each circle in half. Roll sides
together to make a cone. Hold the cone in your hands, with the
fingers wrapped around it. Fill and seal with water into triangle.
Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 Samosas

Source: _The Frugal Gourmet on Our Immigrant Ancestors_

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