500 g lamb shoulder; 100 g lambs tail fat or dripping (+ 4 tbsp melted); 1/3 cup frozen lamb stock; 1-2 onions; 2 cups flour; 1 egg, 1 egg yolk; 2 tsp black sesame seeds; 1 tsp cumin; a pinch of dry chilli; salt, black pepper
Samosa (Somsa, Samsa)
Sift the flour and combine with the beaten egg, 1 cup cold water and salt until the pastry no longer sticks to your hands. Wrap in film and leave in a fridge for 1 hour. Meanwhile trim the meat carefully, cut it into thin strips and dice it with the lamb dripping (setting aside 2 tbsp) so that it is the size of pearl barley. Finely chop the onion and add it to the mince meat. Season and add the cumin ground with coarse salt. Mix well. Split the pastry into three and roll out each piece thinly. Brush the pastry with the melted dripping, roll into tubes and place them in a spiral on a floured plate. Cover with film and place in the fridge for 1 hour. Cut the pastry into 2-3cm circles and squash them slightly on the round end. Roll the circles in one direction (away from you) into 1-2mm discs. Grate the frozen stock and mix with the mince meat. Place a few pieces of dripping and 1 tbsp mince meat on each disc. Press the sides together having brushed them with water. Place the samsa on a warmed baking stone with the openings down. Brush them with egg yolk (beat the egg yolk with 1 cup water), sprinkle with sesame seeds and leave for 5 minutes. Sprinkle them with water and bake in the oven at 200°C for 20-30 minutes. Serve immediately.