Amount
Ingredient
Preparation



4
tablespoons
clarified butter





1
pound
potatoes

peeled, 1/4 inch dice



2
each
garlic cloves

peeled, minced



1
cup
onion

yellow, peeled, finely chopped



1
teaspoon
ginger

fresh, grated



2
teaspoons
garam masala





1
tablespoon
coriander

fresh, chopped



1
pinch
cayenne pepper





1/2
teaspoon
turmeric





2
teaspoons
lemon juice





1
cup
peas

frozen, thawed



1
x
salt

to taste



1
tablespoon
clarified butter





2
each
garlic cloves

peeled, minced



1
each
onion

yellow, peeled, finely chopped



1/2
pound
lamb

ground



1/2
pound
ground beef

fine



1
teaspoon
ginger

fresh, grated



2
tablespoons
garam masala





1
tablespoon
coriander

fresh, chopped



1/2
teaspoon
turmeric





1
pinch
cayenne pepper





1/4
teaspoon
cinnamon





2
teaspoons
lemon juice

fresh



1
x
salt

to taste



2
cups
flour

all purpose, sifted



6
tablespoons
vegetable oil





1
teaspoon
salt





1/2
cup
water





1
x
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, 1 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 1 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. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7 inch 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 with either the vegetable or meat filling and seal with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 samosas