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Appetizer >> Beef Samosas
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Appetizer >> Beef Samosas

 

Ingredients:
						
Potatoes, Peeled . . . . . . . . . . . . 2 Large Frozen Peas, Thawed . . . . . . . . . . .1 Cup Vegetable Oil. . . . . . . . . . . . . . . . 2 Tablespoons Cumin Seeds. . . . . . . . . . . . . . . . Teaspoon Bay Leaf, Crushed. . . . . . . . . . . . .1 Large Onions, Finely Chopped. . . . . .2 Ground Beef . . . . . . . . . . . . . . . .1 Pound Garlic, Crushed. . . . . . . . . . . . . . .4 Cloves Minced Fresh Ginger Root . . . . . . . .1 Tablespoon Ground Black Pepper. . . . . . . . . . . Teaspoon Salt. . . . . . . . . . . . . . . . . . . . . .1 Teaspoons Ground Cumin. . . . . . . . . . . . . . . 1 Teaspoon Ground Coriander. . . . . . . . . . . . .1 Teaspoon Ground Turmeric. . . . . . . . . . . . . .1 Teaspoon Chili Powder. . . . . . . . . . . . . . . . 1 Teaspoon Ground Cinnamon. . . . . . . . . . . . . Teaspoon Ground Cardamom. . . . . . . . . . . . Teaspoon Chopped Fresh Cilantro. . . . . . . . . .2 Tablespoons Hopped Green Chile Peppers. . . . . . .2 Tablespoons Oil For Deep Frying . . . . . . . . . . . . .1 Quart Phyllo Dough. . . . . . . . . . . . . . . .1 (16 Ounce) Package
Preparation:
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. In A Large Saucepan Over Medium High Heat, Heat The Oil.
Brown Cumin Seeds And Bay Leaf.
Mix In Onions And Ground Beef.
Cook Until Beef Is Evenly Brown And Onions Are Soft, About 5 Minutes.
Mix In Garlic, Fresh Ginger Root.
Season With Black Pepper, Salt, Cumin, Coriander, Turmeric, Chili Powder, Cinnamon And Cardamom.
Stir In The Mashed Potato Mixture.
Remove From Heat And Chill In The Refrigerator For 1 Hour, Or Until Cool. Heat Oil In A Large, Heavy Saucepan Over High Heat. Mix Cilantro And Green Chile Peppers Into The 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. In Small Batches, Fry Until Golden Brown, About 3 Minutes.
Drain On Paper Towels And Serve Warm.


You can serve with your family and friends.
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