Sha-Balé

Ingredients

 * 3 finely chopped medium Onions 1 tablespoon of freshly ground Ginger and Garlic
 * 2 tablespoons of Cooking Oil
 * 1/2 teaspoon Ground Cumin
 * 1 tablespoon of Cooking Salt
 * 2 tablespoons of Soya Sauce
 * 1 teaspoon of Sesame Oil
 * 2 tablespoons of Hot Water
 * 2lb Minced Lamb or Beef
 * 6 cups of Self-Raising Flour
 * Cold Water

Directions
Add the cold water to the flour a little at a time. Knead the dough for about 4-5 minutes. Leave the dough to stand for a while at room temperature. Add the hot water, chopped onion, oil, salt and spices to the mince and mix them well. Roll out the dough as thin as possible (on a well floured surface) and cut them into 4 inch rounds. Put 2 teaspoons of the meat mixture on the round and flatten it down a little. Put another round on top and pinch the edges together tightly. Deep fry the sha-balé in moderately hot oil (only cook a few at a time). Drain thoroughly on kitchen roll. Sha-balé can also be shallow fried on a low gas (but remember to fry the mince and onions first). Serve the sha-balé hot with chilli sauce.