I have been making these for years using my own recipe and made a batch this morning.
Ingredients
500 grams beef /lamb or pork mince
1 Onion very finely chopped
2 tsp Ginger puree
1 tsp Garlic puree
0.5 tsp Garlic Powder
2 tsp ground Coriander
1 tsp ground Cumin
1 tsp Turmeric
1 tsp Curry powder (I use Rajah Madras)
1 tsp Kashmiri Mirch (Chilli powder)
0.75 tsp Garam Masala
0.5 tsp Cardamom powder
0.5 knorr beef stock cube
Small squeeze of Tomato Puree
Juice of half a lemon
2 0z frozen peas
2 0z sweet corn
Salt to taste
1 pack of Samosa pastry sheets
Method:
In a pan add a knob of butter and some vegetable oil (I use cold pressed Rapeseed oil). Add the onions and cover them in the butter/oil and fry on a high heat for about 2 minutes then turn the heat down and gently fry them until they are soft/translucent and golden.
Add the garlic and ginger puree and gently fry for 2 minutes.
Add all the spices except the garam masala and stir around for a minute.
Add the mince and turn the heat up to brown the meat. Add the tomato paste and stock cube at this stage. Season with salt.
Continue to cook until the meat is done (around 20-25 minutes).
Add the Garam Masala, lemon juice, sweet corn and peas and continue to cook for another 5 minutes.
Take off the heat and allow to cool.
Take a sheet of samosa pastry and dampen all the edges with water.
Put a dessertspoon of the mixture onto the Samosa sheet and fold into a triangle. Make sure you press the edges together so they seal. Continue to fold the pastry in a triangular shape and until you end up with a triangular shaped parcel filled with the mixture.
Place the finished Samosas on a greased baking tray into a pre-heated oven at 200 degrees for around 8-10 minutes or until they are lightly golden.
Remove and set aside on a plate or serving dish and allow to cool.
Topic: Samosas - Illustrated (read 11,625 times)
