To make the dough, sift the flour and salt together and add enough cold water to make a stiff dough
Add the lemon juice and knead the dough gently until elastic
Divide the dough into 12 pieces and roll each into a ball
Roll out 6 balls on a floured surface and shape them into 10-cm diameter rounds
Brush each with melted butter or oil and sprinkle with flour
Stack the rounds leaving the final round ungreased and unfloured
Roll out the stack into a large, very thin, round and trim the sides to form a square
Heat an ungreased baking sheet in the oven at 230 C until very hot, remove and place the dough square on it
Turn the square over several times until the dough puffs up slightly
Remove the square from the baking sheet as soon as this happens
Repeat for the remaining 6 balls of dough
To make the filling, cook the meat with a mixture of the turmeric, salt, garlic and ginger pounded together, the coriander leaves, and the chillies
When nearly dry, add the onions and cook till the liquid has evaporated stirring often to prevent lumps forming
Add the melted butter and allow the mixture to cool and add the spring onion and garam masala
To assemble, cut the prepared dough squares into strips 8 cm wide and 25 to 30 cm long
Separate into layers before the pastry cools
Cover with a damp cloth to prevent drying out while making the samoosas)
Holding a strip of pastry in your left hand pull the bottom corners across then fold it up to form as triangle with sharp corners and a pocket in which to put the filling
Fill with 10 ml filling then continue folding the pastry across the top of the triangle to seal off the opening
Tuck the edges round to form a neat triangle
Seal the remaining edge with a paste of flour and water and pinch the two bottom edges lightly together
Leave in a cool place for about 30 minutes before cooking
Fry the samoosas in hot oil for about 10 minutes, or until golden, turning often
Remove and drain