This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
1/2 pound lean ground beef, lamb, or pork
1 onion, minced
2 medium potatoes, peeled, boiled and diced
1 teaspoon Indonesian Curry Paste (see recipe, above)
1/2 cup coconut milk, recipe here
Pastry and Assembly:
2 cups flour
Pinch of salt
1/2 teaspoon baking powder
1 tablespoon butter
1 egg, beaten slightly
Vegetable oil for deep-frying
Fry the meat and the onions together in a pan until the meat is browned.Pastry and Assembly:
Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.
Drain the mixture through a sieve to remove all the remaining oil and set aside.
Sift the flour, salt, and baking powder together. Cut the butter into the mixture until it resembles bread crumbs. Add the egg and enough water to make a dough and knead for 5 minutes.
Separate the dough into balls about the size of a walnut. Roll out the balls on a floured board into thin rounds about 4 inches across.
Place about one tablespoon of filling on each round and spread it over half the round. Fold the other half of the round over, wet the edges with a little water, and crimp with a fork.
Deep fry the rounds in hot oil, turning until both sides are brown. Drain on paper towels and store in a 325 degree oven until read to serve. They should be served hot with a sambal or hot sauce on the side.