Indian samosa with lamb and fresh mint dipping sauce

Ingredients:

• 600 g of minced young lamb
• 2 cups premium wheat flour
• 1 and 3/4 teaspoons of salt (in portions)
• 6 tbsp. ghee, melted butter or vegetable oil (in portions)
• Cold water as needed, usually 10 tbsp.
• 1 cup finely chopped onion (portions)
• 4 tsp chopped fresh ginger (portions)
• 1 tbsp plus 1/4 tsp minced fresh garlic (portions)
• 3 green chillies, seeded and finely chopped (portions)
• 1 1/4 tsp ground coriander
• 1 1/4 tsp spice mix Garam masala
• 1 1/4 teaspoons cumin seeds
• 1/4 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper (portioned)
• 1/4 cup chopped cilantro leaves (portioned)
• 3 cups fresh mint leaves
• 1.5 tsp sugar
• 1.5 tbsp lemon juice
• Oil for frying

Preparation:

1. Prepare the doughMix the flour and 1/4 teaspoon of salt, then rub the flour with 4 tablespoons of ghee until coarse crumbs form. Add water, 1 tablespoon at a time, until the dough begins to form a ball (about 10 tablespoons total). Knead the dough lightly, then form it into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
2. While the dough is resting, prepare the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Saute the onion until lightly caramelized, about 6 minutes. Add 1 tablespoon of ginger, 1 tablespoon of garlic, 1 chili pepper, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes.
   
   Add the ground beef, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper, and 1/4 cup of hot water. Cover the pan and cook, stirring occasionally, until the meat is tender and the water is absorbed, about 25 minutes. Stir in 3 tablespoons of cilantro and let cool completely.
3. Prepare the dipping sauceWhile the filling is preparing, combine the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chili, remaining 1/4 teaspoon salt, sugar, lemon juice, and 3-4 tablespoons water in a food processor and process until smooth.
   
   If necessary, stop the machine and scrape off any stuck-on bits from the edges of the bowl. Refrigerate until serving. (Taste and add more salt and sugar to taste, if needed.)
4. Divide the samsa dough into 10 pieces and roll each piece of dough into a ball.
   
   On a lightly floured surface, roll each ball out with a rolling pin into a circle approximately 13 cm in diameter (use a small bowl or the rim of a saucer as a template and trim the edges of the dough with a sharp knife to create an even circle). Cut each circle in half. Lightly dampen half of the straight edge of each semicircle, then press the edges together to form a cone and pinch them shut.
   
   Carefully spoon about 2 heaping tablespoons of filling into the dough cone and press down to compact it. Moisten the top edges with a little water and pinch to seal. Repeat with the remaining dough and filling.
5. To fry the samsa, preheat a deep fryer or large saucepan with at least 2 inches of oil to 350°F (171°C). Fry the samsa, a few at a time, stirring until evenly browned, for about 4-5 minutes.
   
   The patties will float on the surface of the oil long before they are ready, make sureSlowly stir until the dough is crispy and golden brown. Remove with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil. Fry the remaining samosas. Serve immediately with mint dipping sauce and/or your favorite chutney.