Beef Samosas

Ingredients

• 2 large Potatoes, raw
• 1 cup Peas, green, frozen, unprepared
• 2 tablespoons Oil, soybean, salad or cooking

½ teaspoon Spices, cumin seed

• 1 Spices, bay leaf, crumbled
• 2 large Onions, raw
• 1 pound Beef, ground, regular, (approximately 27% fat), raw
• 4 cloves Garlic, raw
• 1 tablespoon Ginger root, raw

½ teaspoon Spices, pepper, black

• 1 ½ teaspoons Salt, table
• 1 teaspoon cumin, ground
• 1 teaspoon Spices, coriander seed
• 1 teaspoon Spices, turmeric, ground
• 1 teaspoon Spices, chili powder
• ½ teaspoon Spices, cinnamon, ground

½ teaspoon Spices, cardamom, ground

• 2 tablespoons Cilantro, raw
• 2 tablespoons Peppers, hot chili, green, raw
• 1 quart oil for frying
• 1 (16 ounce) package Phyllo dough

Directions

Instructions Checklist

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Nutrition

258 calories; 7.6 g protein; 23.8 g carbohydrates; 21.4 mg cholesterol; 346 mg sodium. Full Nutrition