Finely chop the onion and mince the garlic.

Heat a frying pan over medium heat.

Sauté the onions and garlic in the pan until softened.

Add the garam masala, ground cumin, ground turmeric, curry powder, ground coriander, and ground ginger to the pan.

Blend the spices well with the onions and garlic.

Add the ground lamb to the pan and cook until browned, breaking it up with a spoon.

Remove the pan from the heat.

Stir in the lemon juice.

Set the lamb filling aside to cool completely.

In a mixing bowl, combine the salt and flour for the pastry.

Create a well in the center of the flour mixture.

Pour the vegetable oil and warm water into the well.

Mix the ingredients together to form a dough.

Turn the dough out onto a lightly floured surface.

Knead the dough for several minutes until smooth.

Transfer the dough to a bowl.

Cover the bowl and refrigerate for about 30 minutes to rest the dough.

Take a fist-sized ball of dough and roll it out into a thin circle.

Use a bowl to cut a uniform circle from the dough.

Continue to roll out the dough circle into an oval shape.

Cut the oval in half lengthwise to form two roughly equal pieces.

Moisten the straight edges of each dough piece with water.

Loosely roll each piece of dough into a cone shape, using water to seal the edges.

Fill each cone with the cooled lamb mixture, leaving some space at the top for folding.

Fold the shorter edge of the dough over the top of the lamb mixture.

Wet the larger edge of the dough on the inside with water.

Fold the larger edge onto the already folded edge, sealing the samosa.

Seal the corners tightly to prevent leakage during frying.

Repeat the process with the remaining dough and filling.

Heat vegetable oil in a heavy-bottomed deep pan over medium heat.

Test the oil temperature by dropping a small piece of dough into the hot oil. If it bubbles, the oil is ready.

Carefully drop about 3 samosas into the hot oil.

Fry the samosas until golden brown, about 2 minutes per side.

Remove the fried samosas from the oil using a slotted spoon.

Place the cooked samosas on a paper towel-lined plate to drain excess oil.

Repeat with the remaining samosas.

Serve the samosas warm or at room temperature.