Lamb and Cheese Samosa

For the Samosa Pastry dough, in a stand mixer add flour salt and ghee and using a whisk attachment mix the ghee into the dough until a breadcrumb consistency has reached. 

Now add in ajwain seeds and water and knead to a stiff to medium dough. Brush with oil, cover with a tea towel and rest for 20 mins.

For the Lamb Keema filling in a pan on medium heat add in ghee. Add in all the whole spices, cook for 30 secs and add in chopped onion, ginger, garlic and chillies. Cook until the onions are translucent and then add in salt and powdered spices. Add in a splash of water to deglaze the pan and add in tomato paste. Cooking for a minute and then add in the lamb mince followed by the peas. Adjust the seasoning and add in lime juice. Cook until lamb is cooked, add in garam masala if needed and once cooked keep aside for assembly.

Dice the mozzarella into small cubes and mix with the rest of the ingredients, keep aside for assembly.

Put all the ingredients in a stove and cook the chutney until glossy and thick (but not too thick). Adjust seasoning with black salt and sugar, once ready keep aside.

Set the deep fryer to 170 C.

To make the samosas, using the resting dough make medium sized balls (approx. 4 cm in diameter). Roll this out thinly in a circular shape dusting with flour to make sure it doesn’t stick to the base. Cut the rolled-out circle in half. Now use one half to make one samosa.

To make the samosa, brush the flat side of the semi-circle with water and overlap the cut/flat side to make a cone shape. Add in lamb mince filling followed by the mozzarella filling and then some more lamb filling leaving 1 cm pastry at the top. Using your fingers, dab the edges of the pastry with water and firmly closed the top by squeezing together both sides, creating a single pleat on the top. 

Repeat this process to make more samosas.

Deep fry these samosas in the hot oil for 8-10 min. Serve hot with the chutney.