South African Lamb Samosas

FILLING:
In a frying pan, saute the onions and garlic until soft. Add the spices and blend well. Next add the lamb and cook until the lamb is browned. Remove from the stove and stir in the lemon juice. Set aside to cool

PASTRY:
In a bowl, mix together the salt and flour. Make a well in the middle of the flour and pour in the oil and water. Mix together to form a dough. Knead the dough on a floured surface. Transfer to a bowl and refrigerate for about 30 minutes.

ASSEMBLY OF THE SOMOSASES:

Take a fist sized ball of dough (recipe should make 6 so use that as a guide) and roll it out. Cut a circle out of the dough using a bowl (cereal bowl size). Continue to roll out the piece of dough, forming an oval. Cut across the middle of the oval to form 2 roughly equal sized pieces. With water, wet the sides of the dome shaped dough. Then loosely roll the dough to make a cone (ice cream cone shape), using water to seal the edges to the dough. Fill the cone with the lamb mixture leaving a space at the top for folding. Fold the shorter edge of the dough over the top of the lamb mixture. Wet the larger edge on the inside and fold it onto the edge that is already folded on top of the lamb mixture. Seal the corners and set aside. Continue to do this until all the dough and filling is used up.

FRYING:
Heat vegetable oil over medium heat in a heavy bottomed deep pan and test with a small piece of dough to make sure it’s ready for cooking (the dough ball should bubble when oil is ready). Carefully drop about 3 somosases into the oil and allow to cook until brown, about 2 minutes. Remove them from the oil when done and place on paper towel. Repeat with the remaining samosas. Serve warm or at room temperature.