1 in. piece ginger root
6 cloves garlic
2 Lbs. ground lean lamb (or beef)
3 large chopped onions
1 Tbs. mussala
1 Tbs. curry powder
1 Tbs. turmeric
salt to taste
2 Lbs. frozen egg-roll dough thawed
flour
oil

Mash ginger and garlic
Combine meat, onions, mussala, curry powder, and turmeric
Sauté in heavy frying pan over low heat for 30 minutes
Stir occasionally breaking up the meat
Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches
Fold one point up to form a triangular pocket
Fill the pocket with some of the meat mixture
Bring down the top and seal all sides with a paste made of flour and water
Deep fry filled somosas a few at a time in oil until golden brown
Drain on paper towels