Lamb Filling for East Indian Samosas

"This recipe is from the old Plaza Hotel in New York City"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Soak saffron in water.
  • Heat the oil in a heavy skillet. Stir in ginger, garlic and onion.
  • Fry until onions are golden, about 5 minutes. Sprinkle in salt.
  • Add the lamb, the red pepper and garam masala and the saffron soaked in water.
  • Cook 10 minutes over medium heat. Reduce heat to low and cook about 15 minutes more, stirring once or twice.
  • When the lamb mixture has lost most of its moisture and becomes an almost solid cake in the pan, remove from heat.
  • Cool before using.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes