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What You Need:           
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  • 1 pound meat
  • 6 cloves of garlic
  • 2 lemons
  • 2 pound onions
  • 3 chilies
  • 1½ pound ghee for frying
  • 5 grains cardamom
  • 2 teaspoons powdered cumin seeds
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon white pepper

    FOR THE PASTRY
  • 2 pound wheat flour
  • 1½ oz rice flour
  • Salt to taste

    • 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.
    		 
    		 
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