Prep 1 hr
Cook 4 mins
These take a bit of time to prepare, but the end result is so worth it! They are not difficult to make, however. (cook time is for each batch)
- 1 lb ground beef (or a combination of beef and lamb)
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 clove garlic, mashed
- salt and pepper
- 2 tablespoons lemon juice
- 1⁄2 cup water
- 2 teaspoons garam masala
- 2 tablespoons mint leaves
- 1 teaspoon cumin
- 1⁄4 cup pine nuts
- wonton wrapper (the amount varies depending on how full you fill your samosas, but about 25)
- oil (for frying)
- Heat oil in a fairly large skillet.
- Brown garlic and onions a bit (3-4 minutes or until translucent).
- Add beef, season with salt and pepper to taste, and brown.
- Drain off grease.
- Add lemon juice, water, garam masala, mint, and cumin.
- Stir to combine and simmer until liquid has mostly evaporated.
- Add pine nuts and stir to combine.
- Cook 2 minutes, remove from heat and allow to slightly cool.
- Fill pastry with meat mixture, and seal edges by moistening the edges with water and pinching the edges together.
- Heat oil over med-high heat.
- Brown the samosas, turning frequently until golden, about 4 minutes total.
- Drain on paper towels.
- Samosas may be frozen either before or after deep frying.
- If freezing before, thaw and then deep fry as above.
- If freezing after frying, thaw and reheat in 350º oven until heated through, about 10 minutes.
This how I make samosas too and it's delicious. I didn't put pinenuts in mine and instead of the garlic, I added 1 tbsp (for 2 lbs of meat) of the ginger-garlic paste (see my recipe). Excellent!
I only used the "filling" portion of the recipe. I used lamb and more garlic (5 cloves). I also added some frozen veggies. It turned out really yummy. I used Samosas to make the pastry.