Kheema Samosa Recipe

Ingredients (20)

• For the Pastry Dough: :
• 2 cups (280g) all-purpose flour, such as King Arthur, plus extra for shaping and rolling out the pastry
• 1 1/2 teaspoons kosher salt
• 1 teaspoons caraway seeds, lightly cracked (optional)
• 1/4 cup (60ml) neutral oil, such as grapeseed
• 1/3 cup plus 3 tablespoons (80ml plus 45ml) chilled water, divided
• For the Lamb Kheema Filling:
• 2 tablespoons (30ml) ghee or neutral oil such as grapeseed
• 4 medium garlic cloves (20g), finely grated
• One 2-inch (5cm) piece fresh ginger, peeled and grated
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri chile powder (see note)
• 1 pound (450g) 85% lean ground lamb or beef 
• 1 tablespoon (6g) all-purpose flour
• 1/2  cup (60g) frozen peas, thawed and drained
• 1 to 2 fresh green chiles such as serrano or jalapeño, stemmed and finely chopped
• 1/4 cup (15g) tightly packed chopped fresh cilantro leaves and tender stems
• 2 tablespoons (30ml) apple cider or malt vinegar
• Kosher salt