Meat and potato samosas. Samosas can take almost any filling you can dream up but this potato and pea combination proves that simple is often best. These Sambosa are very soft from structure. The filling I used are meat & Potato filling.
Heat a dash of oil in a small saucepan over medium-low heat. Place the samosas on the baking tray. Brush with a little beaten egg or milk. You can cook Meat and potato samosas using 18 ingredients and 18 steps. Here is how you achieve it.
Ingredients of Meat and potato samosas
- Prepare 4 cups of flour (all purpose).
- Prepare 9 tbsp of oil.
- You need 1 tsp of salt.
- It’s of Water.
- It’s of Around half a kg of meat (I used lamb).
- It’s 4 of small potatoes peeled and cubed.
- You need 2 tbsp of mild madras curry powder.
- You need 2 tbsp of paprika.
- It’s Half of a large onion.
- You need 1 tbsp of thyme.
- You need 1 tbsp of garlic powder.
- You need 1 tbsp of grated garlic.
- It’s 2 tbsp of grated ginger.
- Prepare 1 of chilli.
- Prepare of Soy sauce.
- Prepare 2 tbsp of lamb seasoning.
- It’s 1 cup of frozen spinach.
- Prepare 1 tbsp of ghee.
The Potato Samosas recipe out of our category Onion! Fry the samosas in batches until golden brown. A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. The Best Curry Potato Samosas Recipes on Yummly
Meat and potato samosas instructions
- Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes.
- Add water little by little until the dough just comes together. Don't add too much water and allow the dough to become too soft. This dough should be firm.
- Cover with clingfilm and rest.
- Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar..
- Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover.
- Grate the garlic and ginger and add to the pan along with the other seasonings except the lamb seasoning and mix in. Then add the chopped chilli..
- Turn up the heat to medium – high then make a well in the potatoes and add the ghee, followed by the minced meat.
- Add the lamb seasoning a sprinkle of salt then mix in..
- Cook the mince then cover the pan..
- When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool.
- Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin.
- Roll into a large circle and cut in half to make semi circles.
- Take the semi circle and grab each side of the semi circle, the flat side facing upwards and bring to the middle to form a cone. Use water to press the side together on the cone..
- Trim the excess dough at the top and use a spoon to fill the cones with the filling..
- Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas.
- Heat up some oil in a pan. Enough to deep fry the samosas. The heat should be medium – low. If the the heat is too high they won't crisp up..
- Remove when golden brown and place on a plate lined with kitchen towel..
- Enjoy with your favourite dipping sauce..
Curried Vegetable Samosas, Vegetable Samosas, Vegetable Samosas. These directions are intended for people interested in cooking samosas at home instead of buying them at a store or restaurant. This recipe is adapted to include specific cook times and quantities for. The dumpling of India, and one of the best, because the dough, which is made with butter and yogurt, is rich and tangy. Traditionally, it is made by cutting the cold butter into bits and rubbing it and the flour very quickly between your fingers: Pick it up, rub it, and drop it.
