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Ingredientes
- 2 teaspoon fresh ginger, grated or possibly 1 teaspoon grnd ginger
- 3 sm. cloves
- 1 pound grnd lamb or possibly grnd beef
- 2 lg. onions, thinly sliced
- 1 T ghurum masala (add in the ghurum masala after the curry is cooked by stirring it in before serving)
- 1 T curry pwdr
- 1 teaspoon salt
- Oil if needed
- Cooking meat filling (follows)
- 2 c. unbleached flour
- 3/4 teaspoon salt
- 1 1/2 T oil or possibly clarified butter
- 1/2 to 3/4 c. water
- 3 med. potatoes
- 2 carrots
- 1 c. fresh green peas or possibly 1 (8 ounce) pkg. frzn peas
- 2 to 3 T oil or possibly clarified butter
- 1 c. onion, finely minced
- 2 teaspoon fresh ginger, grated or possibly 1/2 teaspoon grnd ginger
- 2 lg. cloves garlic, crushed
- 1/2 teaspoon coriander seeds, crushed
- 2 T fresh coriander, finely minced (opt.)
- 2 teaspoon lemon juice
Direcciones
- Sift flour and salt together. Make a well in the center of the mix and quickly pour in oil and water. Stir briskly till combined, gradually adding more water if necessary. You should aim for a slightly moist dough which sticks together.On a floured surface, knead dough for 10 min till smooth and elastic, cover with damp towel. To assemble samosa, break off pcs of dough (leaving what's left under the towel and shape into balls. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle. Seal by brushing a bit of water along the edges and pinching it together with your finger. Heat 2 inches oil in a frying pan or possibly pan to 375 degrees. Put in samosas and let it fry to a golden on each side. Then drain on cloth or possibly paper towel and eat.
- Crush ginger and garlic. Put together all ingredients in a large frying pan or possibly pan and simmer for 30 min, stirring frequently. Add in a bit of oil if meat is too lean to grease the pan. When meat is well browned, drain off any excess fat, set aside till ready to fill pastry.
- Peel potatoes or possibly do not as you wish. Boil potatoes and carrots till both are soft but still hard. Cut into small cubes about 1/2 inch square. In a separate pot, cook peas just till tender. Meanwhile heat oil or possibly butter till a test onion sputters upon contact with it. Add in onions, ginger, garlic and coriander and saute, 6 or possibly 8 min, stirring constantly. Fold in the lemon juice and the cooked vegetables, gently adding peas last. Heat through then set aside till ready to fill pastry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 116 | 39% |
| Total Fat 12.94g | 16% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.05g | |
| Cholesterol 33mg | 11% |
| Sodium 448mg | 19% |
| Potassium 455mg | 13% |
| Total Carbs 33.71g | 9% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.78g | 2% |
| Protein 12.06g | 19% |
