Lamb Shank Filling Instructions

1. Place lamb shank in a large pot with salt and 1 tablespoon of turmeric. Cover with water, bring to a boil, then reduce to a simmer. Cook for 2-3 hours until the meat is tender and easily falls off the bone. Reserve 2 cups of the cooking liquid for the stock.
2. Once cooked, remove the lamb from the pot. Discard the bones and shred the meat. Set aside.
3. In a separate pot, heat sunflower oil over medium heat. Add ginger and garlic, sautéing until golden. Stir in the remaining spices and green peas, cooking for 1 minute before adding the shredded lamb. Pour in the reserved lamb stock, adjust salt to taste, and simmer for 10-15 minutes. Add chopped coriander, then remove from heat to cool.

Samosa Dough Instructions

1. In a large mixing bowl, combine flour, salt, and carom seeds. Gradually mix in melted ghee until the dough comes together. If necessary, add a small amount of water to achieve a smooth yet semi-hard consistency. Cover with a damp cloth and let rest for 20-30 minutes.
2. Divide the dough into small balls, rolling each into a 6-7 inch diameter circle. Cut in half to form semi-circles. Fold each into a cone, sealing the edge with water. Stuff with lamb filling, then seal the top.
3. Heat oil to 180°C (356°F) and deep fry samosas until golden brown on both sides.

Sumac and Zaatar Dip Instructions

1. Combine mayonnaise, cream cheese, sumac, zaatar, lemon juice, and lemon zest. Whisk until smooth and garnish with sesame seeds.

To Serve

1. Enjoy the samosas hot with the sumac and zaatar dip on the side.