Step 1

For the dough, place the flour, ghee, salt, thyme seeds and 175 ml (approximately 3/4 cup) water in a bowl. Mix all ingredients into a dough mix and knead thoroughly until it is soft and firm. Cover and let stand about 20 minutes.

Step 2

For the filling, peel the onion and cut into small cubes.

Step 3

Heat the ghee in a saucepan over medium heat, add the cumin and saute for about 1 minute. Then add the ginger and all other spices except salt. Add the onion and the ground lamb and cook until crumbly, then add apricots and cook everything about 5 minutes. Reduce the heat, cover cook, stirring occasionally.

Step 4

Let simmer 10 minutes, adding 1/2 cup water as needed. Season with salt and refrigerate.

Step 5

Divide the dough into 8 balls. Roll each dough ball out onto a large wooden board greased into round flat circles each about 20 cm (approximately 7 3/4 inch) in size. Cut the circles in half.

Step 6

Shape the halved dough pieces into a cone shape. Press the straight edges together and squeeze well with moistened fingers to seal.

Step 7

Add approximately 2 tablespoons filling into each cone and seal the edges with moistened fingers. Repeat process with all samosas.

Step 8

Heat oil in a saucepan over medium heat. Fry the samosas, in batches, in hot oil and about 3-4 minutes, turning once. Drain on paper towels and serve warm.