OVEN BAKED LAMB SAMOSA INDIAN APPETIZER

</>BAKED LAMB SAMOSA | NO DEEP FRYING BAKED SAMOSA



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Ingredients

For dough:

2 cup AP flour
salt to taste
2 tbsp ghee
1/2 tsp ajwain/carom seeds 
Iced water - to knead

For stuffing:

1 pound lamb/ mutton keema / minced lamb meat
2 tsp oil
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchur powder 
salt to taste
1/2 tsp cumin seeds 
1 tbsp ginger garlic ,finely chopped 
½ cup finely chopped onion or 1 small onion
3 small potatoes , boiled and peeled.roughly broken
1 cup frozen green peas 
1 tbsp chopped coriander

In a large mixing bowl,Combine flour and salt ajwain and ghee Crumble flour. Now, add enough iced /cold water and knead to smooth dough. It should not be very soft. Close it with a kitchen towel or damp cloth and let it rest for 30 minutes to 2 hours.

Making Lamb Filling:

In a skillet add oil to heat,add cumin seeds to brown. add ginger,garlic and saute till raw aroma leaves.

Add onions and cook until browned.Add minced lamb and cook until it is small pieces and turns brown.

Add all mentioned spice powder and saute until all spices are well combined. cook until meat is cooked through and all the moist is evaporated.Add cilantro and mix well.

Add Peas and cook for few minutes.Add the potatoes that is roughly mashed.now combine well and cook,make sure there is no moisture at all.

Set aside to completely cool down. 

To make pockets:

Take the dough and divide into equal shaped lemon sized balls. Take a ball and dust with little flour. Roll it using wooden roller to make poori shaped disc. It should not be too thick or thin. Cut it into two halves using a knife. Take one half and brush little water on the half of the straight edge. Leave the curvy edges.

Now, take 2 or 3