Yes proper samosas are made with beef or veggies, that doesn't mean lamb isn't also proper. DH's family are still in Kenya and it's one of the things we look forward to having when we visit, they are so good. Here is my recipe and these are as close as I've found to what we know as the 'real thing'
1Tbls oil
2 onions, finely chopped
1 clove garlic, minced
1 cm piece ginger, minced
1 tsp salt
250g minced beef mixed with 1 Tbls meat curry powder and 2 Tbls water
1/2 tsp garam masala
1 Tbls lime or lemon juice
2 sprigs coriander leaves
Heat oil and fry onion until transparent. Add garlic, ginger and salt and fry until fragrant (just a couple of minutes).
Cook until meat is soft. Stir in lime or lemon juice and lastly coriander leaves. When meat mixture is dry, remove from pan. Cool before using as filling. Do check the seasoning the recipe actually calls for 1/2 Tbls salt but we found that to be far too salty and we like salt. I also usually double this recipe as these freeze really well. If you freeze do not thaw before cooking, deep fry from frozen. which reminds me I forgot to tell you to deep fry them, I usually shallow fry in my wok. Serve with chutney.
If you are lucky enough you may be able to find samosa wrappers at you local Asian market. If not you can use spring roll wrappers just cut them in strips about 3" wide x 8" in length. Both of these wrappers will be found in the freezer section of your local Asian market. Put about 1 heaping Tbls of meat at the top of the strip and fold top corner of wrapper to make a triangle around the meat. Continue to wrap keeping triangle shape. When you get to the bottom seal with a bit of cornflour/water mixture.
If you have never worked with these wrappers you need to know that you will need to keep a moist towel over the ones you are not working with as the dry out very quickly, a bit like phylo pastry.
Good luck, I'm sorry my instructions for wrapping them isn't very good, if you have questions please ask and I will try and help.
