Lamb Samosas

Combine the flour, salt, and butter in a medium-sized bowl until you achieve a texture similar to fine bread crumbs. Gradually add water, adding more as needed up to approximately one-quarter cup to create a smooth dough. Shape the dough into a ball and place it on a lightly dusted surface. Knead the dough for 10 minutes, or until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a lid or plastic wrap, and set it aside for now.

Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C). Melt butter in a medium-sized saucepan over high heat. Add the onion, garlic, green chile peppers, and ginger to the saucepan and cook for 5 minutes, or until the onions turn golden brown. Stir in turmeric, chili powder, ground lamb, and salt. Continue cooking the mixture until the lamb meat is evenly browned, taking around 10 minutes. Add garam masala and lemon juice to the mixture and cook for another 5 minutes, then remove it from heat.

Divide the dough into 15 equal parts. Roll each portion into a ball and then flatten it slightly to form a circle with a diameter of 4 inches. Cut the circle in half and dampen the edges to make them more pliable. Shape the semicircle into a cone by folding it inwards and pinching to seal the edges. Fill each cone with an equal portion of the lamb meat mixture.

Dampen the top and bottom edges of each cone, then pinch them together to seal. Carefully lower the cones into the preheated oil a few at a time, making sure not to overcrowd them. Fry the cones until they turn golden brown, taking around 2-3 minutes per cone. Remove them from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve the samosas warm.