These savory spicy beef samosas are wonderful My friend from Bangladesh gave me this recipe You just cant buy better in the shops
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
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.
Meanwhile
heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft
about 5 to 7 minutes.
Stir in garlic and ginger. Season with salt
cumin
coriander
turmeric
chili powder
cinnamon
cardamom
and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour
or until cool.
Heat 1 quart of oil in a deep saucepan over medium heat.
Mix cilantro and green chile peppers into 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.
Lower samosas carefully into the hot oil in batches. Fry until golden brown
about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.
Recipe Tip
Chicken livers can be used instead of beef livers if preferred.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature
