Heat the ghee or oil in a saucepan and on gentle heat fry the garlic, ginger and half the chopped onions until the onion is soft. Add curry powder, salt and lemon juice. Add the mince and fry over high heat until the meat is no longer pink.
- 2 tablespoons ghee or oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 medium-sized onions, finely chopped
- 2 teaspoons curry powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 250 (8 oz) minced lamb or beef
- 60 ml (2 fl oz/¼ cup) hot water
- 1 teaspoon Garam Masala (see page 168)
- 2 tablespoons chopped fresh mint or coriander
- 12 sheets spring roll pastry, 215 mm (8 in) square
- oil for frying
Add hot water, lower the heat, cover and cook until the meat is tender and all the liquid has been absorbed. Turn off the heat and allow the filling to cool. Sprinkle with garam masala, chopped herbs and the remaining onion and mix through.
Allow the spring roll pastry to thaw while preparing the filling. Separate 12 sheets, return the rest to the packet and freeze. With a sharp knife cut the square into 3 equal strips. Put a spoonful of filling at one end and fold one corner of the pastry over diagonally. Fold again, still keeping a triangular shape and lining up the edges so that the filling is completely enclosed. Moisten the end of the strip with water or a mixture of flour and water and press lightly to seal.
Heat the oil in a deep pan (a wok is ideal) and when very hot, fry no more than about 5 at a time, turning, until golden brown all over. Lift out on a slotted spoon and drain on absorbent paper. Serve warm or at room temperature. Serve with Mint Chutney .
Peel 2 large potatoes and cut into 1 cm (¾ in) dice. Drop into boiling salted water with 1 teaspoon turmeric and cook until the potato is soft but still holds its shape. Drain, sprinkle with 1 teaspoon ground cumin, ½ teaspoon Garam Masala (see page 168) and 2 tablespoons lemon juice. Allow to cool and mix in 1 finely chopped onion. Proceed as for meat samosas.