Beef Samosa
photo by lil_miss_SBC
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Yields:
-
50 pieces
ingredients
- 3 large potatoes, peeled and diced
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon cumin seed
- 1 bay leaf
- 2 large onions, finely chopped
- 1 lb ground beef
- 4 garlic cloves, crushed
- 1⁄2 teaspoon fresh gingerroot
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon cayenne pepper
- 1 quart oil (for deep frying)
- 2 eggs
- 1⁄4 cup cold water
- 50 egg roll wraps
- 3⁄4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce
directions
- In a medium saucepan bring some lightly salted water to boil for potatoes.
- Add potatoes and frozen peas.
- Cook until potatoes are tender about 15 minutes.
- Drain, set aside.
- Heat oil in a large saucepan over medium-high heat.
- Brown cumin seeds and bay leaf.
- Add in onions and ground beef.
- Saute until beef has all been browned and the onion is soft, about 5 minutes.
- Add garlic, fresh ginger.
- Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
- Stir in the potato mixture.
- Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Remove bay leaves.
- In the meantime, make an egg-wash beating the egg and water in a small bowl.
- Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
- Brush both sides of a spring roll wrapper with egg-wash.
- In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
- Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
- Fry until golden brown, in small batches, about 3 minutes.
- Drain on paper towels and serve warm.
- Can be eaten cold but taste better warm.
- Use sweet chili sauce, mango chutney or plum sauce for dipping.
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Reviews
-
Many moons ago (OK, decades ago :-)) I visited a friend in England and tasted my first samosa. LOVED IT. And never have managed the taste again until tonight. No sauce or dip necessary. Clearly, I haven't mastered (heck, I haven't figured out!) the triangle fold but who cares?!?! These are delicious!
-
Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! I chose this recipe for Zingo as my family love samosas. I am used to doing this all from scratch - including the pastry so this was a nice change. Just the right amount of spices to compliment each other...not too overpowering & not underwhelming either. I made double the amount & put 3/4 of them in the freezer uncooked for a family get together on Sunday. Thanks for a lovely recipe :)
RECIPE SUBMITTED BY
Marlitt
Toronto, 0
<p>I live in Canada our winters are far to long and cold. I like to try new recipes. I don't really have a favorite cookbook. I enjoy reading fiction, my friends,good conversation,gardening,and the great outdoors. Love to travel, by plane, boat or automobile. My pet peeves are inconsiderate drivers who stop on a main road holding up traffic. <br />I'd really enjoy spending some time camping IN THE SUMMER by a beach or go the caribbean in the winter-- to the beach at one of the all inclusive clubs they always have a lot of different foods to try.. <br /><br /><a href=http://www.amazingcounter.com><img src=http://c9.amazingcounters.com/counter.php?i=1862985&c=5589268 border=0 alt=HTML Counter /></a><a href=http://www.onlinecomputercoupons.com>Dell</a> <a href=http://www.onlinecomputercoupons.com/dell-server.htm>Server Computers</a></p>
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