Beef Samosas




Ingredients
2 cup 500 ml   Ground Beef
3   Potatoes, diced
1 medium   Onion, diced
0.5 cup 125 ml   Peas, frozen
1 cup 250 ml   Cauliflower, diced
1   Carrot, peeled and diced
1 tbsp 15 ml   Lemon Juice
1 tsp 5 ml   Cracked Black Pepper
2 tbsp 30 ml   Butter
2 tbsp 30 ml   Cilantro, chopped
1 tbsp 15 ml   Ginger, grated
1 tsp 5 ml   Garam Masala
1 tsp 5 ml   Chili Flakes
1 tsp 5 ml   Cardamom Seeds, crushed
2 tsp 10 ml   Curry Powder
1 tsp 5 ml   Cumin
2   Garlic cloves, minced
3 cups 750 ml   Flour
1 tsp 5 ml   Salt
0.25 cup 60 ml   Vegetable oil
  Water
4 cups 1000 ml   Vegetable oil, for deep frying
 
1. Melt butter in a large heavy bottomed sauce pot over medium heat. Add the beef, and onion, stir frequently until the beef is cooked through. Meanwhile, peel and dice the potatoes and the carrot and finely chop the cauliflower. Add them to a pot of boiling water along with the frozen peas, and cook until thoroughly soft.

2. Once the potato-carrot mixture is cooked through, drain and add the vegetables into the beef. Stir until all combined. In a small dish, stir together the spices. For the cardamom pods, it is best to mince them with a mortar and pestle (or wrap in wax paper and beat with a rolling pin), or whirl in a clean coffee grinder. Use your judgement with the spices, using more or less of whichever you have on hand, and or like.

3. Mix the spices into the samosa filling along with the lemon juice. Remove the pot from the heat, and when it has cooled a little, add in the chopped cilantro.

4. Stir together the flour and salt, and then add a fourth of a cup of vegetable oil. Stir the oil in with a fork, lightly folding the oil into the flour. Gradually add a couple tablespoonsful of water, gently stiring the mixture with a fork, until it has formed a smooth, light pastry. When you are ready to start stuffing the samosas, break off a piece of dough roughly the size of a small egg, or a generous tablespoonful, and roll the dough out into a rough round.

5. Spoon the cooled beef-potato mixture onto the pastry rounds. Wet the edges of the pastry and fold over on itself. Continue with the rest of the mixture/dough.

6. Heat the oil in a large pot until it is hot and deep fry the samosas, several at a time, until golden and crisp. Deep frying is remarkably quick, and the samosas will cook in about 2-3 minutes. Serve hot, as an appetizer with chutney, or cold on their own in front of the TV.