RecipeMaster

Beef Samosas

This samosa recipe makes savory, spicy beef samosas that taste wonderful. My friend from Bangladesh gave me this recipe so you can make crispy samosas at home!

Submitted by sassyangelkiwi Donna-Maree Aus

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 2 hrs

Servings: 18

Ingredients

  • *2 large potatoes, peeled
  • *1 cup frozen peas, thawed
  • *2 tablespoons vegetable oil
  • *½ teaspoon cumin seeds
  • *1 bay leaf, crushed
  • *1 pound ground beef
  • *2 large onions, finely chopped
  • *4 cloves garlic, crushed
  • *1 tablespoon minced fresh ginger root
  • *1 ½ teaspoons salt
  • *1 teaspoon ground cumin
  • *1 teaspoon ground coriander
  • *1 teaspoon ground turmeric
  • *1 teaspoon chili powder
  • *½ teaspoon ground cinnamon
  • *½ teaspoon ground cardamom
  • *½ teaspoon ground black pepper
  • *1 quart oil for deep frying
  • *2 tablespoons chopped fresh cilantro
  • *2 tablespoons chopped green chile peppers
  • *1 (16 ounce) package phyllo dough

Directions

Step 1

Start by boiling a medium pot of water with a pinch of salt. Add the potatoes and peas, cooking them for about 15 minutes until the potatoes are cooked through but retain some texture. Drain the mixture, mash it together, and keep it aside.

Step 2

At the same time, warm 2 tablespoons of oil in a large pot over medium-high heat. Toss in the cumin seeds and bay leaf, cooking until they are fragrant and the seeds have turned brown. Incorporate the ground beef and onions, sautéing for roughly 5 to 7 minutes until the meat is browned and broken into small bits and the onions have softened.

Step 3

Mix in the ginger and garlic. Season the mixture with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Fold in the mashed potato blend. Take the pot off the stove and refrigerate for an hour or until it has cooled down completely.

Step 4

Warm up 1 quart of cooking oil in a deep pot over medium heat.

Step 5

Combine the fresh cilantro and green chile peppers with the beef and potato mixture. Place a spoonful of the filling onto each phyllo sheet. Fold each sheet into a triangle shape, sealing the edges by dabbing them with a bit of water.

Step 6

Carefully drop the samosas into the hot oil in small batches. Fry them for about 3 minutes until they turn a golden color. Remove them and let them drain on a plate lined with paper towels. Proceed until all are finished and serve them warm.