See Also: Meat-Filled Samosas(recipes)
Lamb samosas(recipes)
Potato and pea samosas(recipes)
filled(dictionary)
Apple filo samosas and apple tart(recipes)
meat(2)(dictionary)
meat(1)(dictionary)
red meat(dictionary)
meat(encyclopedia)
Meat(medicine)

Meat-Filled Samosas (recipes)


Meat-Filled Samosas

Yield: Makes 36 samosas



Ingredients:



1cup all-purpose flour

1cup whole wheat flour

1-1/4teaspoons salt, divided

2tablespoons plus 2 teaspoons vegetable oil, divided

1/3to 1/2 cup water

1small onion, finely chopped

2cloves garlic, minced

1teaspoon finely chopped fresh ginger

3/4pound lean ground lamb or ground beef round

2teaspoons Garam Masala* (recipe follows)

3/4cup frozen peas

1small tomato, peeled, seeded and chopped

2teaspoons finely chopped fresh cilantro

1green jalapeño pepper,** seeded and chopped

Additional vegetable oil for frying

Cilantro Chutney (recipe follows, optional)









Preparation:





1.Combine flours and 1/2 teaspoon salt in large bowl. Stir in 2 tablespoons oil with fork; mix until mixture resembles fine crumbs. Gradually stir in enough water, about 1/3 cup, until dough forms a ball and is no longer sticky. Place dough on lightly floured surface; flatten slightly. Knead dough 5 minutes or until smooth and elastic. Divide dough in half and form 2 ropes, each about 9 inches long and 1 inch thick. Wrap in plastic wrap; let stand 1 hour.2.Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add onion, garlic and ginger; cook and stir 5 minutes or until onion is softened. Crumble meat into skillet; cook 6 to 8 minutes or until browned, stirring to separate meat. Spoon off and discard fat. Stir in Garam Masala and remaining 3/4 teaspoon salt. Add peas, tomato, cilantro and jalapeño to skillet; mix well. Cover and cook 5 minutes or until peas are heated through. Cool to room temperature before filling samosas.3.To form samosas, divide each rope of dough into 9 equal portions. Roll each piece on lightly floured surface into 4- to 5-inch round. Keep remaining dough pieces wrapped in plastic wrap to prevent drying. Cut each round of dough in half, forming 2 semi-circles. Moisten straight edge of 1 semi-circle with water and fold in half; press moistened edges together to seal. Spread dough apart to form cone; fill with 2 teaspoons meat filling. Press meat mixture into cone, leaving 1/2 inch of dough above meat mixture. Moisten edges of dough and press firmly together. Place samosas on work surface and seal edges with fork. 4.Heat 3 to 4 inches oil in large heavy skillet over medium-high heat to 375°F on deep-fat thermometer. Cook 4 to 6 samosas at a time 3 to 4 minutes or until crisp and golden. Drain on paper towels. Serve with Cilantro Chutney, if desired.







Garam Masala

Yield: Makes about 3 tablespoons



Ingredients:



2teaspoons cumin seeds

2teaspoons whole black peppercorns

1-1/2teaspoons coriander seeds

1teaspoon fennel seeds

3/4teaspoon whole cloves

1/2teaspoon whole cardamom seeds, pods removed

1cinnamon stick, broken









Preparation:





1.Preheat oven to 250°F. Combine all ingredients and spread on baking sheet; bake 30 minutes, stirring occasionally. Grind warm spices in spice mill or clean coffee grinder. Store in refrigerator in tightly covered glass jar.







Note:

Prepared Garam Masala can also be purchased at large supermarkets in the specialty foods aisle or in specialty grocery stores.



Cilantro Chutney



Ingredients:



1/2cup green onions, cut into 1/2-inch lengths

1to 2 hot green chili peppers,* seeded and coarsely chopped

2tablespoons chopped fresh ginger

2cloves garlic, peeled

1cup packed cilantro leaves

2tablespoons vegetable oil

2tablespoons lime juice

1teaspoon salt

1teaspoon sugar

1/4teaspoon ground cumin









Preparation:





1.Drop green onions, chilies, ginger and garlic through feed tube of food processor with motor running. Stop machine and add cilantro, oil, lime juice, salt, sugar and cumin; process until cilantro is finely chopped.