Samosas

"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)"
 
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Ready In:
1hr 4mins
Ingredients:
13
Yields:
20 samosas
Serves:
10
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ingredients

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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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Reviews

  1. 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!
     
  2. 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 Recipe #117455 to make the pastry.
     
  3. sounds great
     
  4. These were delicious. I didnt use the pinenuts. I froze mine and then reheated. Really nice recipe, thanks.
     
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