In a sizable mixing basin, combine all-purpose flour and kosher salt to make the batter.
Add 1/4 cup of vegetable shortening and stir.
Cut the cold butter with a butter knife and put it in the flour.
Combine milk and beaten eggs in that basin.
Form a ball by kneading the dough. Cover with plastic wrap.
To give you time to complete the filling, kindly place it in the refrigerator.
In a skillet, add your 1/2 pound of ground meat.
On a medium heat setting. When it browns, remove it from the fire.
Drain the fat into a bowl using a slotted spoon from the skillet.
Then pour the russet potato dice into the saucepan.
Boil some water in your pot.
When the potatoes are sufficiently soft, drain them.
Put them in the skillet with the remaining fat.
Cook the onion and carrots for five minutes over medium heat.
Add the cooked ground meat to the skillet once more.
Salt, paprika, curry powder, cayenne pepper, and chopped parsley are then added.
Add lime juice and chicken broth after mixing.
3 to 5 minutes on low heat.
Remove the skillet from the heat and set it aside.