Indian Meat Samosas

You can choose meat filling or vegetable filling as each you like.

70 minutes Prep: 15 minutes Cook: 40 minutes

785 calories per serving view nutrition facts

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2	teaspoons	ginger	fresh, grated
3	small	cloves
1	pound	ground lamb	or ground beef
2	large	onions	thinly sliced
1	tablespoon	garam masala	add the masala after the curry is cooked by stirring it in before serving
1	tablespoon	curry powder
1	teaspoon	salt
1	x	vegetable oil	if needed
1	x	filling	cooking meat

For pastry:
2	cups	flour, unbleached all-purpose
3/4	teaspoon	salt
1 1/2	tablespoons	canola oil
1/2	cup	water

Vegetable filling:
3	medium	potatoes
2	each	carrots
1	cup	green peas	fresh
1	cup	onion	finely chopped
2	teaspoons	ginger	fresh, grated
2	large	garlic cloves	crushed
1/2	teaspoon	coriander seeds	crushed
2	tablespoons	coriander	finely chopped
2	teaspoons	lemon juice

Sift flour and salt together.

Make a well in the center of the mixture and quickly pour in oil and water.

Stir briskly until combined, gradually adding more water if necessary.

You should aim for a slightly moist dough that sticks together.

On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.

To assemble samosa, break off pieces of dough (leaving what's left under the towel and shape into balls.

Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.

Cut the circle in half.

In one side put filling, fold half of the half circle over to make a triangle.

Seal by brushing a bit of water along the edges and pinching it together with your finger.

Heat 2 inches oil in a skillet or pan to 375 degrees.

Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.

MEAT FILLING:

Crush ginger and garlic.

Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently.

Add a bit of oil if meat is too lean to grease the pan.

When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.

VEGETABLE FILLING:

Peel potatoes or don't as you wish.

Boil potatoes and carrots until both are soft but still firm.

Cut into small cubes about 1/2 inch square.

In a separate pot, cook peas just until tender.

Meanwhile heat oil or butter until a test onion sputters upon contact with it.

Add onions, ginger, garlic and coriander and saute, 6 or 8 minutes, stirring constantly.

Mix in the lemon juice and the cooked vegetables, gently adding peas last.

Heat through then set aside until ready to fill pastry.

Serving Size 511g

Amount per Serving

Calories 785 33% of calories from fat