Lamb Filling for East Indian Samosas

• 12 teaspoon saffron
• 3 tablespoons hot water
• 14 cup safflower oil or 14 cup canola oil
• 1 tablespoon peeled minced fresh gingerroot
• 1 large garlic clove, minced
• 1 cup finely chopped onion
• 1 teaspoon salt
• 1 lb lean ground lamb
• 1 dash red pepper
• 1 teaspoon garam masala

1. Soak saffron in water.
2. Heat the oil in a heavy skillet.
3. Stir in ginger, garlic and onion.
4. Fry until onions are golden, about 5 minutes.
5. Sprinkle in salt.
6. Add the lamb, the red pepper and garam masala and the saffron soaked in water.
7. Cook 10 minutes over medium heat.
8. Reduce heat to low and cook about 15 minutes more, stirring once or twice.
9. When the lamb mixture has lost most of its moisture and becomes an almost solid cake in the pan, remove from heat.
10. Cool before using.

saffron, water, safflower oil, fresh gingerroot, garlic, onion, salt, lean ground lamb, red pepper, garam masala

Taken from www.food.com/recipe/lamb-filling-for-east-indian-samosas-409093 (may not work)