RCI-SN.002.0263.001
Samosa III
Samosa III from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- pack egg roll wrappers1 large
- lb. Ground Beef or Lamb1 unit
- 1 unit
- ¼ cup
- med. Onion1 unitgrated
- garlic1 clovecrushed
- inch piece fresh ginger½ unitgrated
- 2 teaspoons
- ½ tsp
- ¼ tsp
- 1 tsp
- ¼ tsp
- 2 tbsp
- 1 tbsp
- fresh coriander1 tbspchopped - or mint
Method
1
Heat butter in a large skillet over medium-high heat, then add grated onion and cook for 2-3 minutes until softened and fragrant.
2
Add crushed garlic and grated ginger to the skillet, stirring constantly for about 1 minute until aromatic.
1 minutes
3
Add ground beef or lamb to the skillet, breaking it apart with a spoon and cooking until browned, approximately 5-7 minutes.
4
Stir in curry powder, chili powder, turmeric, salt, and black pepper, mixing well to coat the meat evenly.
1 minutes
5
Dice the cooked potato into small cubes and add to the meat mixture along with cooked green peas, stirring gently to combine.
2 minutes
6
Drizzle lemon juice over the filling and stir in fresh coriander or mint, then remove from heat and let cool for 5 minutes.
7
Place an egg roll wrapper on a clean work surface with one corner pointing toward you, then spoon about 2 tablespoons of filling into the center of the wrapper.
1 minutes
8
Fold the bottom corner of the wrapper up over the filling, then fold in the left and right corners, creating an envelope shape.
9
Roll the wrapper away from you tightly, sealing the final corner with a dab of water to ensure the samosa is firmly closed.
10
Heat oil in a deep pan or fryer to 350°F (175°C)—the oil is ready when a small piece of wrapper sizzles immediately upon contact.
11
Carefully place samosas into the hot oil in batches, avoiding overcrowding, and fry for 3-4 minutes per side until golden brown and crispy.
4 minutes
12
Remove samosas with a slotted spoon and drain on paper towels, then serve warm with tamarind sauce or lime wedges.