MEAT SAMOSA RECIPES

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KENYAN BEEF SAMOSAS RECIPE BY TASTY



Kenyan Beef Samosas Recipe by Tasty image

Here's what you need: olive oil, ground beef, medium red onion, garlic, jalapeño, salt, pepper, ground coriander, cumin, scallions, frozen peas, fresh cilantro, all-purpose flour, salt, olive oil, water, flour, canola oil, lime wedge

Provided by Katie Aubin

Yield 15 servings

Number Of Ingredients 19

1 ½ tablespoons olive oil
1 lb ground beef
1 medium red onion, diced
1 clove garlic, minced
1 jalapeño, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon cumin
4 scallions, diced
1 cup frozen peas, defrosted
2 tablespoons fresh cilantro, chopped
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons olive oil
1 cup water, plus 2 tablespoons more
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil
lime wedge, for serving

Steps:

  • In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  • Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  • In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  • Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  • Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  • In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  • Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  • In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  • Enjoy!

Nutrition Facts : Calories 587 calories, CarbohydrateContent 24 grams, FatContent 49 grams, FiberContent 1 gram, ProteinContent 11 grams, SugarContent 1 gram

BEEF SAMOSA RECIPE | HOW TO MAKE BEEF AND PEAS SAMOSAS



Beef Samosa Recipe | How to Make Beef and Peas Samosas image

Beef samosa is the standard samosa recipe made with ground beef and other spices. This recipe serves 18 individuals. All ingredients and steps are given in detail. You can make beef samosa recipe everyday in the evening or occasionally such as at iftar in the holy month of Ramadan or at arrival of guests.

Number Of Ingredients 1

Serving: 18 2 large peeled potatoes, 1 cup thawed frozen peas, Vegetable oil- 2 tablespoons, Cumin seeds-1/2 teaspoon, 1 trodden bay leaf, 2 thinly chopped large onions, 1 pound ground beef 4 cloves crushed garlic, 1 tablespoon crushed fresh ginger root, Ground black pepper- 1/2 teaspoon, Salt- 1 1/2 teaspoons, Ground cumin-1 teaspoon, Ground coriander- 1 teaspoon, Ground turmeric 1 teaspoon, Chili powder-1 teaspoon, Ground cinnamon- 1/2 teaspoon, Ground cardamom- 1/2 teaspoon, Chopped fresh cilantro- 2 tablespoons, Finely chopped green chile peppers- 2 tablespoons, 1 quart oil for deep frying, 1 package phyllo dough (1 package= 16 ounce).

Steps:

  • Boil lightly salted water in a saucepan. Stir the water with potatoes and peas. Cook for about 15 minutes until the potatoes are tender enough but still firm. Drain the mixture, mash it together and set aside. Use a saucepan to heat the oil in a medium to high temperature. Simmer the cumin seeds and bay leaf until it gets brown. Blend the onions and ground beef with the preparation. Cook approximately for 5 minutes until the beef is evenly brown and onions are pliable and mix in garlic, fresh ginger root. Mollify the mixture with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Whip in the mashed potato mixture. Take the mixture away from the heat and keep it in a refrigerator for 1 hour. Take oil in a large saucepan and heat it in a high temperature. Mix up cilantro and green chile peppers into the mixture of potato and beef. Put roughly 1 tablespoon of the mixture onto each phyllo sheet. Fold the sheets into triangles, pressing the edges of the triangles together with moistened fingers. Fry it approximately for 3 minutes until it is golden brown. Drain on paper towels and serve the item.

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