Wednesday, 1 August 2012

Beef Samosas


• 2 large peeled Potatoes,

• 1 cup thawed frozen peas,

• Vegetable Oil- 2 tablespoons,

• Cumin seeds-1/2 Teaspoon,

• 1 trodden bay leaf,

• 2 thinly chopped large Onions,

• 1 pound ground Beef

• 4 Cloves crushed Garlic,

• 1 tablespoon crushed fresh Ginger root,

• Ground black pepper- 1/2 Teaspoon,

• Salt- 1 1/2 Teaspoons,

• Ground cumin-1 Teaspoon,

• Ground Coriander- 1 Teaspoon,

• Ground turmeric 1 Teaspoon,

• Chili powder-1 Teaspoon,

• Ground Cinnamon- 1/2 Teaspoon,

• Ground Cardamom- 1/2 Teaspoon,

• Chopped fresh cilantro- 2 tablespoons,

• Finely chopped green chile peppers- 2 tablespoons,

• 1 quart Oil for deep frying,

• 1 package phyllo dough (1 package= 16 ounce).

Serving: 18

• Boil lightly salted water in a saucepan. Stir the water with potatoes and peas. Cook for about 15 minutes until the potatoes are tender enough but still firm. Drain the mixture, mash it together and set aside.
• Use a saucepan to heat the oil in a medium to high temperature. Simmer the cumin seeds and bay leaf until it gets brown. Blend the onions and ground beef with the preparation.
• Cook approximately for 5 minutes until the beef is evenly brown and onions are pliable and mix in garlic, fresh ginger root.
• Mollify the mixture with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
• Whip in the mashed potato mixture.
• Take the mixture away from the heat and keep it in a refrigerator for 1 hour.
• Take oil in a large saucepan and heat it in a high temperature.
• Mix up cilantro and green chile peppers into the mixture of potato and beef.
• Put roughly 1 tablespoon of the mixture onto each phyllo sheet.
• Fold the sheets into triangles, pressing the edges of the triangles together with moistened fingers.
• Fry it approximately for 3 minutes until it is golden brown. Drain on paper towels and serve the item.

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