Indian Samosas

By lorik

Ingredients

• 1 1/2 lbs lean ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 Tbsp ground curry powder
• 1 1/2 tsp each salt and ground ginger
• 1 tsp sugar
• 1/4 tsp cayenne
• 1 pkg (10 oz) frozen peas, thawed
• 1 pkg (1 lb) won ton skins
• Water
• Vegetable oil
• Yogurt Sauce (recipe follows)

Details

Servings 6
Adapted from sunsetpublishing.com

Preparation

Step 1

In a large frying pan over medium heat, cook and stir beef until brown and crumbly. Add onion, garlic, curry, salt, ginger, sugar and cayenne; cook, stirring, until onion is limp. Stir in peas and cook 1 minute. Drain off and discard any fat. Let filling cool.

In one corner of a won ton skin, mound 1 scant Tbsp filling (cover remaining won ton skins with a damp cloth to keep them supple). With your finger, moisten with water that corner and two edges of skin surrounding filling and press edges together, sealing them to form a triangle. Continue until all won ton skins are filled. (At this point you may place filled samosas on a tray, wrap tightly with clear plastic film, and refrigerate as long as 8 hours or freeze for longer storage.)

To fry samosas, heat about 1 to 1 1/2 inches oil in a deep pan to 350 on a deep fat frying thermometer. Add 4 or 5 samosas (freshly made, refrigerated, or thawed from frozen) to oil, fry 1 to 2 minutes or until golden brown, turning to cook evenly. Lift from oil with a slotted spoon; drain on paper towels. Keep warm in a 200 degree oven until all are cooked. Serve warm.

Or cool, package airtight, and freeze. To reheat, place frozen samosas in a single layer on a shallow baking sheet and bake at 350 for about 15 minutes or until hot.

Serve with yogurt sauce.

Yogurt Sauce: Stir together 2 cups unflavored yogurt, 1/4 cup finely chopped chutney, and 1 tsp dried mint flakes until well blended.