Mutton: 1kg(minced)
Flour: 4 1/2cup
Oil: 1cup
Soya sauce: 4tsp
Mutton stock: 1cup
Salt to taste
Noodles: 2cup(boiled and chopped)
Ginger 2tbsp(chopped)
Sesame oil: 1tbsp
Garam masala powder: 1tsp
Method:
Mix the mutton with of the salt, Soya sauce and stock. Stir in one direction until it becomes a paste, then add the noodles, ginger, sesame oil, and garam masala powder and blend well. Divide the filling into 10 portions. Set aside. Dissolve salt in 100 ml of water. Stir the water into the flour to make a dough. Knead well. Let stand for a while. Roll the dough into a long roll and cut into 10 round pieces. Roll out each round into thin circle. Add 1 portion of the filling to the center of the piece and seal it. Repeat until all the dough and filling are used. Heat the oil in a pan until small bubbles appear around a piece of ginger dropped into the oil. Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown. Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve.