Mutton Samosa with Tamarind Chutney

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the all-purpose flour, carom seeds, and salt. Add the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water and knead to form a stiff, firm dough. Do not over-knead. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. 2

   Cook the mutton filling: Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies and sauté for another minute. Add the minced mutton and cook, breaking up lumps, until browned and the moisture has evaporated. Stir in the turmeric, red chili, coriander, and cumin powders, along with 1 tsp of salt, and cook for 2-3 minutes. Add the green peas and a splash of water. Cover and cook for 5-7 minutes until the peas are tender. Turn off the heat, stir in the garam masala, chopped coriander leaves, and lemon juice. Set aside to cool completely.

3. 3

   Assemble the samosas: After the dough has rested, knead it lightly and divide it into 6 equal balls. Roll one ball into a thin oval and cut it in half crosswise. Take one semi-circle, apply water along the straight edge, and fold it to form a cone, sealing the seam. Fill the cone with 1-2 tablespoons of the cooled mutton filling. Apply water to the top edges and pinch to seal the samosa completely. Repeat with the remaining dough and filling.

4. 4

   Fry the samosas: Heat oil for deep frying in a deep pan over medium-low heat. Gently slide 3-4 samosas into the oil. Fry for 10-12 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat for the remaining samosas.

5. 5

   Serve the mutton samosas hot with mint chutney, tamarind chutney, or tomato ketchup.