Indian samsa with lamb and fresh mint dip sauce – detailed cooking recipe. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: medium Servings: 10 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 600 gr minced lamb meat
- 2 tbsp. premium wheat flour
- 1 and 3/4 tsp salt (portioned)
- 6 tbsp. l ghee, ghee, or vegetable oil (portioned)
- Cold water as needed, usually 10 tbsp. l
- 1 tbsp. chopped onion (portioned)
- 4 tsp chopped fresh ginger (portioned)
- 1 tbsp. l plus 1/4 tsp chopped fresh garlic (portioned)
- 3 peeled and finely chopped green hot peppers chili (portioned)
- 1 1/4 tsp ground coriander
- 1 1/4 tsp spice mixes Garam Masala
- 1 1/4 tsp cumin seeds
- 1/4 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper (portioned)
- 1/4 Art. chopped cilantro leaves (portioned)
- 3 tbsp. fresh mint leaves
- 1.5 tsp Sahara
- 1.5 tbsp. l lemon juice
- Frying oil
Recipes with similar ingredients: minced lamb, onion, garlic, ginger root, chili pepper, coriander, cumin, turmeric, cinnamon, garam masala, mint, lemon juice, cilantro, ghee oil
Recipe preparation:
- Prepare the dough by mixing flour and 1/4 tsp. salt then wipe flour with 4 tbsp. l ghee before the formation of large crumbs. Add water, 1 tbsp. l. until the dough begins to gather in a ball (approximately 10 tbsp. l.). Knead the dough lightly, then form a disk out of it, wrap it in cling film and put in the refrigerator for at least an hour.
- While the dough is “resting”, prepare the filling. In the pan medium-sized warm the remaining ghee and put 3/4 tbsp. onions. Sauté the onion until light caramelized, about 6 min Add 1 tbsp. l ginger, 1 tbsp. l garlic, 1 chilli, coriander, a mixture of Garam Masala, cumin seeds, turmeric, and cinnamon cook until the aroma of spices appears, about 2 minutes. Add minced meat, 1 1/4 tsp remaining salt, 1/8 tsp pepper and 1/4 tbsp. hot water. Cover the pan and cook, periodically stirring until the meat is soft, until the water is absorbed, about 25 min Add 3 tbsp. l cilantro and let cool completely.
- Cook the dip sauce while preparing the filling. For this in a bowl of a food processor, mix the mint remaining cilantro, the remaining chopped onion, the remaining ginger, the remaining 1/4 tsp. garlic, the remaining green chilli, the remaining 1/4 tsp. salt sugar, lemon juice, as well as 3-4 tbsp. l water and whisk until homogeneous smoothie. Stop work if necessary appliance and collect adhered pieces along the edges of the bowl. Put in refrigerator before serving samsa. (Try and if necessary add more salt and sugar to taste.)
- Divide the dough for samsa into 10 pieces and roll each piece dough into a ball. On a lightly floured surface with a rolling pin roll each ball into a circle about 13 cm in diameter (use a small bowl or the edge of the saucer and with a sharp knife cut the edges of the dough evenly). Cut each circle in half. Lightly moisten half of the straight edge of each a semicircle, then connect the edges to make a cone and pinch their. Carefully put about 2 tbsp. l fillings with a slide in a cone from the dough and crush it to compress. Moisten the top edges a little water and pinch. Repeat with the remaining dough and filling.
- To fry samsa, preheat the fryer or large pan, pouring at least 5 cm. of oil into it, up to 171 ° C. Fry several pies, stirring, so that they are evenly browned for about 4-5 minutes. The pies will float on oil surfaces long before they are ready, make sure the dough is crispy and golden brown. Pull out with a slotted spoon and lay on a covered paper towel a plate to absorb excess fat. Fry the remaining samsa. Serve immediately with peppermint dip sauce and / or your favorite chutney.
