Samosa recipe from WallCann staff lunch. as requested. http://bit.ly/aUmdny

The WallCann staff love to have special group lunches. We are always trying different cuisines, and our most recent lunch was no exception. We all enjoyed freshly made Samosas with Tamarind sauce.

If you are interested to try them, here is a recipe:

Samosas with Tamarind Chutney Recipe

Ingredients

1. Oil: ¼ Cup
2. Onions Chopped: 2 onions
3. Ground Lamb: 1kg
4. Garlic: 4 Cloves
5. Ginger: 1″, Peeled and finely chopped
6. Tumeric powder: 1 teaspoon
7. Salt: 1½ teaspoon
8. Coriander Powder: 1½ teaspoon
9. Cumin Powder: 1½ teaspoon
10. Cinnamon powder: ½ teaspoon
11. Cardamom powder: ½ teaspoon
12. Water: ½ Cup
13. Green peas: ¾ cup
14. Potatoes: 2 peeled and fine cut
15. Lemon Juice: 1 Tablespoon
16. Puff Pastry Sheets
17. Tamarind Chutney

Method:

Heat oil in a pan. When hot, add onions. Sautee till onions are brown, then add garlic and fry. Add mince. Continue stirring till lamb is brown, add all ingredients from 4 to 11. Sautee another two minutes. Add water. Bring it to a boil. Add peas and potatoes and stir. Turn down heat and simmer 20 minutes covered or till done. Cook till all the water dries up. Mix well cook another two minute. Shut off heat. Stir in lime juice and keep it to cool.

Make small balls from the puff pastry, roll into thin round shape. Cut into two halves with a knife to make semicircles. Moisten the straight edge with little warm water. Fold the semicircle of the pastry in half to form a triangular cone. Join the straight edges by pressing them hard into each other. Fill these cones with the prepared filling, leaving some space on the top of the cone. Now moisten the top edges with water and press them hard together. Deep fry the samosas until they are golden brown. Serve hot with tamarind chutney.