Friday, 6 November 2009

Beef Samosas




Beef Samosas

1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 red onions, chopped
2 potatoes, diced
1 teaspoon curry powder
250 gm minced beef
1/2 cup water
1 teaspoon garam masala
chopped coriander leaves
salt and pepper, to season
oil for frying

Dough
225 gm plain flour
1 teaspoon salt
3 tablespoon oil
100ml hot water
oil for deep frying


To make the filling; heat a little oil in a saucepan and fry garlic, ginger and onion until soft.
Add curry powder.
Add minced beef or lamb and fry over a high heat, stirring constantly until meat turns brown. Add in the potatoes. Turn heat down and add water.
Cover pan and cook until meat is tender and all the liquid has been absorbed.
When cooked, turn off the heat and sprinkle with garam masala and chopped coriander. Allow to cool.

To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
Divide into 12 balls. Roll each ball into a round of about 6" across. Cut in half.
Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.
Make all the samosas in the same way.

Heat the oil in a wok over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney.