Uncle frank
I've never seen cumin seeds with my starter's fried onions. Good idea though, I reckon that'd work well. Cheers, I'll give that a go.
Axe, these samosas are better than the ones I used to get at the takeaway. Are you okay with filo pastry? Take 3 or 4 sheets and roll into triangles, I used to fry them at a high temp but I go for around 160 now. Make sure you use the cheapest, frozen veg for the veg samosas or the taste comes through too much. I used fresh veg once and it wasn't the same.
I err on the side of using home brand curry powder now too, everything on the cheap.
I guarantee these samosas, they're spot on.
Vegetable Samosa Filling
3 cups of cheap, frozen mixed veg
2 cloves of crushed garlic.
1 Onion finely chopped
1 tablespoon vegetable oil
2 teaspoon curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.
Heat the oil in a frying pan, add the onion and garlic mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.
Lamb Samosa Filling
500g minced lamb
1 onion
2 cloves of garlic crushed
1teaspon curry powder
? teaspoon chilli powder
1 teaspoon ground turmeric
? teaspoon ground roasted cumin seeds
1 fresh chilli finely diced
1 teaspoon chopped mint or coriander
? teaspoon fresh grated ginger
salt and ground pepper to taste
juice of half a lemon
Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.
Take 3-4 sheets of filo pastry and add a tablespoon of the mix, roll over and form into wedge shapes. Once all samosas are filled deep fry in oil and put onto kitchen roll to drain. Serve hot.
Topic: Mixed kebab (Read 18921 times)
