Ethiopian Style Samosas With Marmalade

Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying.

• Ready In: 2 hrs 45 mins
• Serves: 12

Ingredients

• MARMALADE

• 2  cups plums, coarsely chopped
• 2  tablespoons shallots, chopped
• 1 1⁄2 teaspoons olive oil
• 1 1⁄2 teaspoons butter
• 2  medium tomatoes, quartered
• 1  garlic clove, chopped
• 1  tablespoon sugar
• 1⁄2 teaspoon harissa
• 1  sprig fresh thyme
• 1 (2 inch)  vanilla beans
• 1⁄2 teaspoon fresh basil, chopped
• 1⁄4 teaspoon salt

• FILLING

• 1⁄2 cup yellow onion, thinly sliced
• 1  lb yukon gold potato, peeled and cut into 1/4-inch cubes
• 1⁄2 cup  chopped carrot
• 2 1⁄2 teaspoons red curry paste
• 1  garlic clove, minced
• 1  cup water
• 1⁄3 cup light coconut milk
• 2  teaspoons fresh lime juice
• 1⁄4 teaspoon salt

• DOUGH

• 1  teaspoon ground turmeric
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄4 cup hot water
• 6  tablespoons fresh lemon juice
• 7  teaspoons  peanut oil, divided

Directions

1. To prepare marmalade, warm olive oil and butter in a saucepan over medium heat. Add plum, shallots, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
3. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
4. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
5. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
6. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with warm Marmalade.