£3.49 per store for Same-day Delivery - Ordr before 2 pm!

Indian Beef Samosas

Indian Beef Samosas
"Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas"

 

If your feeling adventurous, you can substitute the beef with chicken or pork.

Samosas are both savory and spicy, a delicious combination and is as good or better than anything you might buy.

Fry up Samosas:

 

INGREDIENTS:
  • 2 large potatoes, peeled
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf, crushed
  • 2 large onions, finely chopped
  • 1 pound ground beef
  • 4 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 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
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green chile peppers
  • 1 quart oil for deep frying
  • 1 (16 ounce) package phyllo dough
  • Add all ingredients to list

 

METHOD:

  1. Bring a medium saucepan of lightly salted water to a boil.
  2. Stir in potatoes and peas.
  3. Cook until potatoes are tender but still firm, about 15 minutes.
  4. Drain, mash together and set aside.
  5. In a large saucepan over medium high heat, heat the oil.
  6. Brown cumin seeds and bay leaf.
  7. Mix in onions and ground beef.
  8. Cook until beef is evenly brown and onions are soft, about 5 minutes.
  9. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
  10. Stir in the mashed potato mixture.
  11. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  12. Heat oil in a large, heavy saucepan over high heat.
  13. Mix cilantro and green chile peppers into the potato and beef mixture.
  14. Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
  15. Fold sheets into triangles, pressing edges together with moistened fingers.
  16. In small batches, fry until golden brown, about 3 minutes.
  17. Drain on paper towels and serve warm.

 

Asian Recipes, January 2020

Related Posts

Sole Meunière
"Sole meunière highlights the simple flavours of fresh fish, butter, lemon and parsley"   A true English Dover sole ...
Read More
Poulet Vallée d’Auge
"Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich,...
Read More
Fish Pie with Cheesy Mash
"Nothing beats a creamy fish pie for some hearty comfort food."   This award-winning recipe will allow you to put to...
Read More

Leave a comment

Please note, comments must be approved before they are published