Recipe by canarygirl
These take a bit of time to prepare, but the end result is so worth it! They are not difficult to make, however. (cook time is for each batch)
Top Review by Ranikabani
This how I make samosas too and it's delicious. I didn't put pinenuts in mine and instead of the garlic, I added 1 tbsp (for 2 lbs of meat) of the ginger-garlic paste (see my recipe). Excellent!
- 1 lb ground beef (or a combination of beef and lamb)
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 clove garlic, mashed
- salt and pepper
- 2 tablespoons lemon juice
- 1⁄2 cup water
- 2 teaspoons garam masala
- 2 tablespoons mint leaves
- 1 teaspoon cumin
- 1⁄4 cup pine nuts
- wonton wrapper (the amount varies depending on how full you fill your samosas, but about 25)
- oil (for frying)
Directions See How It's Made
- Heat oil in a fairly large skillet.
- Brown garlic and onions a bit (3-4 minutes or until translucent).
- Add beef, season with salt and pepper to taste, and brown.
- Drain off grease.
- Add lemon juice, water, garam masala, mint, and cumin.
- Stir to combine and simmer until liquid has mostly evaporated.
- Add pine nuts and stir to combine.
- Cook 2 minutes, remove from heat and allow to slightly cool.
- Fill pastry with meat mixture, and seal edges by moistening the edges with water and pinching the edges together.
- Heat oil over med-high heat.
- Brown the samosas, turning frequently until golden, about 4 minutes total.
- Drain on paper towels.
- Samosas may be frozen either before or after deep frying.
- If freezing before, thaw and then deep fry as above.
- If freezing after frying, thaw and reheat in 350º oven until heated through, about 10 minutes.