Beef Samosa
Ingredients:
1.5 lbs ground beef
1 tbsp minced ginger
1 tbsp minced garlic
1 tsp red chili powder
1 ½ tsp salt
⅕ tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
¼ tsp garam masala
4 tbsp water
1 cup chopped cilantro
1 small onion, finely diced
1 serrano chili, finely diced
samosa wrappers (or an spring roll wrappers)
2 tbsp flour
oil, for frying
Instructions:
Start by browning the meat in a few tablespoons of olive oil.
Once the meat has browned, add ginger, garlic, all of the spices, and water and cook for a couple of minutes.
Turn off the heat, and then add the chopped cilantro, diced onion, and diced serrano chili, and mix well.
Set aside and let the mixture cool completely.
In a bowl, add flour and some water to form a thick paste. This is the “glue” you’ll use for the samosas.
To form the samosa, lay a single dough sheet on your surface, and fold it on the left to form an equilateral triangle.
Then flip over the long edge towards you. This forms a little triangular pocket that you can then fill with your ground beef mixture.
Use the glue at the edges to fold and seal the rest of the dough to create a tight triangular pastry.
Repeat until you have used up all of your beef filling. At this point you can also freeze your samosas if you aren’t planning on frying them right away.
Fry the samosas in vegetable oil for about 1 minute each side until they are golden brown.