After a full day of prayer and fasting, your family deserves an exciting treat to round off the day’s fast. Beef samosa is an interesting snack that is widely enjoyed by people of different races. Its filling often contains nutritious foods and spices that help replenish and revitalize the body system. Below is a recipe for the preparation of Beef Samosa. Enjoy!
2 large peeled potatoes
1 cup of thawed frozen peas
2 tablespoons Grand Pure Soya oil
1/2 teaspoon cumin seeds
1 chopped bay leaf
2 chopped onions
1 pound of ground beef
4 crushed cloves garlic,
1 tablespoon of minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chili peppers
1 quart Grand Pure Soya oil for deep-frying
1 (16 ounce) package of Samosa dough sheets
- Boil some water with a little salt in it. Stir in the potatoes and peas and cook for about 15 minutes or till they are tender but firm. Drain the water and mash them together. Set aside afterwards.
- Heat the oil in a large saucepan and pour in the brown cumin seeds, bay leaf, onions and ground beef. Fry together for about 5 minutes until the meat is evenly brown.
- Add the garlic and fresh ginger root to the mixture and season with the black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Then, leave for a minute.
- Afterwards, stir in the mashed potato in the mixture and mix properly. Set aside. When cool, add the cilantro and chili into the beef and potato mixture.
Heat some oil in a large frying pan in preparation for frying. Gently place a tablespoon of the beef and potato mixture on the samosa sheet and wrap in the shape of a triangle. Use wet hands to seal up the edges.
Fry the samosa wraps in small batches till they are golden brown.
Drain on paper towels and serve warm with any nutritious drink of your choice.