Ingredients:
1 inch piece ginger root
6 cloves of garlic
2 pounds ground lamb/beef OR a variety of choped up vegetables (Carrots & Cabbage)
3 large onions, thinly sliced
1 tablespoon mussala
1 tablespoon curry powder
1 tablespoon turmeric
Salt (optional)
2 pound frozen egg-roll dough, thawed
Flour
Oil

Makes 80 servings
Chop the ginger and garlic very fine or if you have a blender until well mashed. Add the meat OR vegetables, onions, mussala, curry powder and turmeric. Sauté in a heavy frying pan on low heat for about 30 minutes. If you opt for the meat, do not add oil and stir occasionally to break up the meat; for the vegetables sauté until nice and done. Cut sheets of thawed egg-roll dough into 4 by 4 inch quarters to end up with a nice triangle. Put some of the meat OR vegetable mixture in the middle; just about the amount to end up with a nice, neat triangle. To secure use a paste made out of flour and water. Deep-fat fry the filled samosas, a few at a time, until golden brown. They are great to keep in the freezer, and to serve, just thaw and place in a hot oven until hot.

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