- For the dough
- 300 grams
Pastry flour (plus more for dusting)
- 4 tablespoons
Ghee Clarified Butter (or substitute butter)
- 1 teaspoon
Vegetable oil ((for frying, plus more for)
For the dough, mix the flour, ghee, salt and about 175 ml (approximately 3/4 cup) water in a bowl until a dough forms. Transfer to a lightly floured work surface and knead until it pliable. Cover and let rest for about 20 minutes.
For the filling, peel the onion and cut into small cubes. Finely chop the dried apricots. Place the ghee in a saucepan, add the cumin and fry over medium heat for about 1 minute. Add the ginger and all other spices except the salt and stir. Add onion and lamb and fry until the meat is crumbly. Add apricots and cook for about 5 minutes, stirring occasionally. Reduce the heat, cover the pan and simmer for about 10 minutes. Add a little water if necessary. Season with salt and let cool.
Divide the dough into 8 balls, place on a large oiled wooden board and roll out each to a round, about 20 cm (approximately 8 inches) in diameter. Cut each in half and shape each half into a cone, pinching bottom of cone with moistened fingers to adhere.
Add approximately 2 tablespoons filling to each cone, pinch top edges to enclose and seal with moistened fingers.
Heat the oil in a saucepan over medium heat. Place the samosas in batches in the hot oil and cook until golden brown, 3-4 minutes, turning once. Drain on paper towels.
Serve with chili sauce to taste.