Samosas
- Ready In:
- 1hr 4mins
- Ingredients:
- 13
- Yields:
-
20 samosas
- Serves:
- 10
ingredients
- 453.59 g ground beef (or a combination of beef and lamb)
- 14.79 ml olive oil
- 1 small onion, minced
- 1 clove garlic, mashed
- salt and pepper
- 29.58 ml lemon juice
- 118.29 ml water
- 9.85 ml garam masala
- 29.58 ml mint leaves
- 4.92 ml cumin
- 59.14 ml pine nuts
- wonton wrapper (the amount varies depending on how full you fill your samosas, but about 25)
- oil (for frying)
directions
- 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.
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