HungryBastard.com

Another great recipe we found at allrecipes.com. We recently went out with my husbands aunt and uncle to a great Indian Food restaurant and had Vegetable Samosa’s for the first time. They were so great that we thought we’d try our hand at some good Indian Cooking at home. So you are probably saying.. hmm…Beef Samosoas?? Although beef is not used in Indian cooking, we found this recipe and gave it a try (they were wonderful). Of course the filling minus the beef would be great too. We served our Samosas with Chicken Tikka Masala over a bed of Jasmine rice. I drizzled a little of the sauce from the Chicken Tikka Masala over the Samosas– em, em, good!!

Ingredients:

• 2 large potatoes, cubed and peeled
• 1 c. frozen peas, thawed
• 2 tbsp. vegetable oil
• 1/2 tsp. cumin
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 lb. lean ground beef
• 4 cloves garlic, finely chopped
• 1 tbsp. minced fresh ginger root
• 1/2 tsp. freshly ground black pepper
• 1 1/2 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. ground chili powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cardamom
• 2 tbsp. fresh cilantro, chopped
• 2 tbsp. green chili peppers, chopped
• 1 quart canola oil, for deep frying
• 1 (16 ounce) package phyllo dough

Directions:

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until the potatoes are tender but still firm, about 15 minutes. drain, mash together and set aside.
2. In a large saucepan over medium high heat, add the cumin 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 rood. 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 (or use a deep fryer– I prefer the deep fryer).
4. Mix cilantro and green chili 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.