| How To Cook: |
|
|
1. Mince the meat. Prepare onions and cut into small square pieces.
|
2. Put minced meat into a pan with salt, crushed garlic, cumin powder, and pepper, chilies, cardamom and lemon juice.
|
3. Cook slowly stirring from time to time until all the liquid has been absorbed. Remove from the heat.
|
4. Put the prepared onions into a pan with some salt and cook very slowly about 20-25 minutes.
|
5. Add the meat, mix thoroughly and cook together (about 5 minutes). Remove from the heat.
|
|
PASTRY:
|
1. To make the pastry sieve the wheat flour into a bowl.
|
2. Make soft but not sticky dough with the water and a little salt. Knead very thoroughly.
|
3. Roll out the pastry on a prepared board until it is as thin as paper, using rice flour to prevent it sticking.
|
4. Cut into strips 12 inches long and 2 inches wide.
|
5. Place a tablespoonful of the meat in one corner of each strip. Fold over and over in a triangular shape.
|
6. Fry in hat deep ghee until golden-brown. Drain and serve hot.
|
