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For filling:
250 gm. mutton mince
1 medium onion
1 large tomato
2 green chillies
1 inch ginger
1 tsp. turmeric powder
1 tsp. garam masala
1½  tsp. of salt

For dough:
200 gm. flour
½ tsp. of salt
1 tbs. white butter
1 tsp. cumin seeds
¾ cup of oil 
7 tbs. of cold water

Method:

Chop the onion finely. Wash, peel and chop tomato and green chillies. Peel and finely chop ginger.

In a frying pan, heat 1 tbs. of oil. Add onions and fry for 5 minutes.

Add tomatoes, green chillies, ginger, chilli powder and turmeric powder. Fry for two minutes.

Add the mince and fry for five minutes. Add ½ cup of water and bring it to boil. Lower heat, add salt and simmer for 45 minutes till meat is dry.

Sift flour and ½ tsp. of salt into a large bowl. Add unsalted butter and cumin seeds and rub into the flour.

Add water 1 tbs. at a time and roll into a fairly stiff dough.

Shape into 8 balls and roll out on a floured board into thin rounds. Cut into half and roll into a cone pressing the ends together.

Fill cone with 2 tbs. stuffing and seal end, brushing dough with cold water to help seal it.

In a kadai, heat the oil. Add samosas, lower the heat to medium and fry for 5-6 minutes. Serve hot.

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