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In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef.
Meat and potato samosas is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. Meat and potato samosas is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook meat and potato samosas using 18 ingredients and 18 steps. Here is how you cook it.
Ingredients needed to make Meat and potato samosas:
- 4 cups flour (all purpose)
- 9 tbsp oil
- 1 tsp salt
- Water
- Around half a kg of meat (I used lamb)
- 4 small potatoes peeled and cubed
- 2 tbsp mild madras curry powder
- 2 tbsp paprika
- Half a large onion
- 1 tbsp thyme
- 1 tbsp garlic powder
- 1 tbsp grated garlic
- 2 tbsp grated ginger
- 1 chilli
- Soy sauce
- 2 tbsp lamb seasoning
- 1 cup frozen spinach
- 1 tbsp ghee
Great recipe for Meat and potato samosas. I saw the delicious samosas that @emilyshomecookedkitchen had made on her live and wanted to make my own version with whatever I had in my kitchen. They came out delicious and I want to share the recipe I used. #mycookbook (Sambouseh Gusht va Sibzamini) My sister used to make this Samosa. She is a really awesome cook, and I love anything she makes, but growing up her #samosas were one of my favorites.
Instructions to serve Meat and potato samosas:
- Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes
- Add water little by little until the dough just comes together. Don't add too much water and allow the dough to become too soft. This dough should be firm
- Cover with clingfilm and rest
- Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar.
- Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover
- Grate the garlic and ginger and add to the pan along with the other seasonings except the lamb seasoning and mix in. Then add the chopped chilli.
- Turn up the heat to medium - high then make a well in the potatoes and add the ghee, followed by the minced meat
- Add the lamb seasoning a sprinkle of salt then mix in.
- Cook the mince then cover the pan.
- When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool
- Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin
- Roll into a large circle and cut in half to make semi circles
- Take the semi circle and grab each side of the semi circle, the flat side facing upwards and bring to the middle to form a cone. Use water to press the side together on the cone.
- Trim the excess dough at the top and use a spoon to fill the cones with the filling.
- Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas
- Heat up some oil in a pan. Enough to deep fry the samosas. The heat should be medium - low. If the the heat is too high they won't crisp up.
- Remove when golden brown and place on a plate lined with kitchen towel.
- Enjoy with your favourite dipping sauce.
I don't recall her walking me through the steps or teach me exactly how to do it, but I remember watching her while she was making it. Turn the samosas about halfway through the frying for even color. Turn the samosas about halfway through the frying for even color. Heat a large skillet over medium-high. Add onion, ginger, chile, and garlic.
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