Samboosa bil Laham

Ingredients

 * 500 g (1 lb 2oz) minced lamb
 * 30 samosa pads
 * 1 bunch flat leaf parsley, finely chopped (stems discarded)
 * 1 clove garlic, crushed
 * 1 tablespoon garam masala
 * 2 teaspoons salt
 * 1 teaspoon ground cumin
 * 2 medium onions, finely chopped
 * 1 tablespoon oil
 * 600 ml (1 pint) oil, for frying

Paste

 * 2 tablespoons plain flour
 * 4 tablespoons water

Directions

 * 1) Wrap samosa pads in a damp cloth to prevent from drying and set aside.
 * 2) Place flour in a small bowl, add 4 tablespoons of water, mix to form a paste for sealing the samosa and set aside.
 * 3) Heat 1 tablespoon of oil in a large frying pan on medium heat.
 * 4) Fry the onions and garlic until golden brown.
 * 5) Add the minced meat, salt, garam masala and cumin and fry together until the meat is thoroughly cooked.
 * 6) Next add the parsley to the cooked meat and mix together for 1 minute.
 * 7) Remove from heat and set aside.
 * 8) Lay one samosa pad on a flat surface and place 1 – 2 teaspoons of meat filling on the corner.
 * 9) Fold corner to corner then seal with flour and water paste.
 * 10) Repeat this procedure until all the samosa pads have been used up.
 * 11) Preheat 600 ml (1 pint) oil in a small saucepan on medium heat for 4 minutes.
 * 12) Now fry the samosas until slightly brown.
 * 13) Remove and drain on absorbent paper.