Samosas

Ingredients

• •1 inch piece ginger root
• •6 cloves garlic
• •2 pounds ground lean lamb (or beef if desired)
• •3 large onions, thinly sliced
• •1 tablespoon mussala
• •1 tablespoon curry powder
• •1 tablespoon turmeric
• •Salt to taste
• •2 pounds frozen egg-roll dough, thawed
• •Flour
• •Oil

Directions

1. 1Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat.
2. 2Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry.
3. 3Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.
4. 4After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a 400 degree Fahrenheit oven until very hot.