-
Heat ghee in
a saucepan and fry garlic, ginger and half the onion until onion is
soft.
-
Add curry
powder, salt and vinegar, mix well.
-
Add minced
steak and fry over a high heat, stirring constantly until meat changes
color.
-
Turn heat
down and add hot water.
-
Cover pan and
cook until meat is tender and all the liquid has been absorbed.
-
Towards end
of cooking, stir frequently to prevent meat from sticking to base of
pan.
-
Sprinkle with
garam masala and chopped mint or coriander.
-
Remove from
heat and allow to cool.
-
Mix in
reserved chopped onion.
-
Take small
pieces of dough, shape into balls and on a slightly floured board, roll
each one thinly to a circle, the size of a saucer.
-
Cut each
circle in half.
-
Put a
teaspoon of filling on one side of each half circle and brush edges with
water.
-
Fold dough
over and press edges together firmly.
-
You will now
have a triangular-shaped samoosas.
-
When they are
all made, heat oil in a deep pan and deep fry a few at a time until
golden brown on both sides.
-
Drain on
absorbent paper and serve hot.