Meat Samosas Recipes

Steps:

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

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
• Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
• Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
• Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
• Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Steps:

• In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
• Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
• In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
• Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
• Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
• In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
• Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
• In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
• Enjoy!

Steps:

• Combine the flour with a large pinch of salt, the butter, and the yogurt in a food processor; turn on the machine and, a few seconds later, add about 1/2 cup water. Let the machine run, adding a little more water if necessary, until a dough ball forms. Knead the dough for a moment by hand, adding a little more flour if necessary, and wrap it in plastic.
• Put the potato and carrot in a pot and add salted water to cover. Bring to a boil and cook until quite soft, 10 to 20 minutes; drain and mash.
• Put the 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high heat. A minute later, add the garlic, ginger, and onion and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the meat and stir-fry, separating the clumps, until it loses its pinkness, about 5 minutes. Stir in the spices, some pepper, and a large pinch of salt. Add the mashed potatoes and carrots and the peas and cook for another minute, stirring to combine. Remove from the heat, taste and adjust the seasoning, and cool. (You can prepare both the dough and the filling to this point a day or so ahead and refrigerate until ready to proceed.)
• Sprinkle a work surface with flour, then divide the dough into quarters. Cover three of the pieces and divide the fourth into 6 pieces; roll each piece into a round ball. Roll each ball out to a 3-inch diameter. When you have rolled out the first 6, put about 1 tablespoon of the filling in the center of each. Brush the rim (you can use your fingertip) with a little water, then fold over and seal. Keep covered with plastic wrap while you repeat with the remaining dough.
• Preheat the oven to 350°F or put at least 3 inches of oil in a saucepan or other deep vessel, turn the heat to medium-high, and heat the oil to about 350°F. If you're baking, put the samosas on a nonstick or lightly greased baking sheet and bake until golden brown, about 30 minutes. If you're deep-frying, cook as many as will fit without crowding in the hot oil until lightly browned, about 3 minutes, turning once or twice. Drain on paper towels and serve hot. (Or keep them warm in a low oven or serve at room temperature, but in any case within an hour.)
• Vegetarian Samosas
• Simply substitute 1/2 cup chopped cabbage and 1/2 cup mashed cooked beans for the meat. Or try the following.
• Potato-and-Pea Samosas
• Step 1 remains the same. In step 2, omit the carrot and use 3 large potatoes. Omit the ginger, onion, and meat and mash the potatoes with the spices along with 2 tablespoons yogurt and 1 stemmed, seeded, and minced jalapeño (or 2 smaller chiles or hot red pepper flakes to taste). Cook the peas briefly in boiling salted water to cover; drain and add to the potato mixture, then taste and adjust the seasoning. Skip step 3 and proceed with steps 4 and 5.