How to make Lamb Samosa:
- Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs.
- Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h.
- Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water.
- Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix.
- Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones.
- Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside.
- Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C.
- Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown.
- Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.
Fry the rounds first by popping them on a hot plate or non stick pan over a high heat for a few seconds. This was so they could stack them as they waited to be cut and made into cones and they were easier to handle as they were firmer.