Mince Meat Parcels (Samosas)

Ingredients
1 kg – minced Meat (beef or mutton)
3 onions, finely chopped
1 tsp – finely chopped Garlic
1 tsp – finely chopped Ginger
1 tsp – Lime juice
2 tsp – National chilli powder
1/2 tsp – National Turmeric powder
1 tsp – National Garam Masala
2 tsp – finely chopped Coriander leaves
500 grams – flour (maida)
National Salt to taste
1 kg – oil for frying
2 cups – water
How to Make Mince Meat Parcels (Samosas)
Heat 2 tbsps of oil in a pan and fry the chopped National ginger, National garlic and onions till slightly brown.
Add the minced meat, National chilli powder, National turmeric powder, National garam masala powder, National salt, lime juice and coriander leaves and mix well.
Fry on high heat till the meat changes colour.
Lower the heat and simmer for about 10 mins till the meat is tender and all the water is absorbed.
Remove from heat and allow to cool.
Meanwhile, make a stiff dough with the flour, National salt, 2 tbsps of oil and a little water.
Knead for 10 mins until smooth.
Divide into a number of equal portions and form into balls.
Roll out each ball into rounds of about 6 inches in diameter.
Cut each round into halves.
Make cones with each half piece sealing the overlapping edge with a little water.
Fill each cone with about 2 tsps of the cooked mince and seal the top by pressing gently.
Seal with a little water.
Heat oil for frying in a deep pan or wok over medium heat.
When sufficiently hot, drop as many parcels / samosas as the pan can hold and fry till crisp and golden.
Drain and serve with chutney or tomato sauce.