Curried Beef Samosas with Mango-Papaya Chutney

By keteal

Ingredients

• Chutney
• 2 firm but ripe large mangoes, peeled, pitted, chopped I large papaya, peeled, seeded, chopped
• 1 cup finely chopped onion
• 1/4 cup distilled white vinegar
• 1/4 cup sugar
• 1 1/2 teaspoons Chinese five-spice powder*
• 1/8 teaspoon cayenne pepper
• 2 tablespoons dried currants
• * A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
• Samosas
• 2 tablespoons vegetable oil
• 1 1/3 cups finely chopped onion
• 1 pound lean ground beef
• 2 tablespoons curry powder
• 1 teaspoon all purpose flour
• 36 wonton wrappers
• 1 large egg (beaten to blend) Vegetable oil (for deep-frying)

Preparation

Step 1

CHUTNEY Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. DO AHEAD Can be made 3 days ahead Cover and chill.

SAMOSAS Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add beef and saute until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and saute 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool filling.

Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon beef filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be made 8 hours ahead Cover; chill.

Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Attach deepfry thermometer to side of pan. Heat oil to 350°F. Working in batches, fry samosas until
golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.