Ingredients 1 inch piece ginger root 6 cloves garlic 2 pounds ground lean lamb (or beef if desired) 3 large onions, thinly sliced 1 tablespoon mussala (masala) 1 tablespoon curry powder 1 tablespoon turmeric Salt to taste 2 pounds frozen egg-roll dough, thawed Flour Oil Preparation Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat. Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Fold over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry. Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm. After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a hot oven (400 deg. F) until very hot

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