2 tsp. fresh ginger, grated or 1 tsp. ground ginger
3 sm. cloves
1 lb. ground lamb or ground beef
2 lg. onions, thinly sliced
1 tbsp. ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving)
1 tbsp. curry powder
1 tsp. salt
Oil if needed
2 c. unbleached flour
3/4 tsp. salt
1 1/2 tbsp. oil or clarified butter
1/2 to 3/4 c. water
Crush ginger and garlic. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan. When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
Sift flour and salt together. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel. To assemble samosa, break off pieces of dough (leaving what's left under the towel and shape into balls. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle. Seal by brushing a bit of water along the edges and pinching it together with your finger. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.