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Easy to Cook Meat and potato samosas

Meat and potato samosas. Today, I am sharing my mom's favorite Samosa Recipe which is Homemade but, truly restaurant style. Samosas can take almost any filling you can dream up but this potato and pea combination proves that simple is often best. The Best Curry Potato Samosas Recipes on Yummly. I will guide you to make Meat and potato samosas for my husband.

Meat and potato samosas

Meat and potato samosas

Cook the potatoes in lightly salted boiling water until tender. Heat a dash of oil in a small saucepan over medium-low heat. Place the samosas on the baking tray. You can simply prepare Meat and potato samosas in 18 ingredients and only 18 steps. Here is how you can simply prepate that.

Ingredients of Meat and potato samosas

1 Take 4 cups of flour (all purpose).
2 It’s 9 tbsp of oil.
3 Take 1 tsp of salt.
4 Prepare of Water.
5 You need of Around half a kg of meat (I used lamb).
6 Take 4 of small potatoes peeled and cubed.
7 You need 2 tbsp of mild madras curry powder.
8 You need 2 tbsp of paprika.
9 You need Half of a large onion.
10 About 1 tbsp of thyme.
11 Take 1 tbsp of garlic powder.
12 It’s 1 tbsp of grated garlic.
13 About 2 tbsp of grated ginger.
14 It’s 1 of chilli.
15 Approximately of Soy sauce.
16 You need 2 tbsp of lamb seasoning.
17 It’s 1 cup of frozen spinach.
18 You need 1 tbsp of ghee.

Brush with a little beaten egg or milk. The highly seasoned potatoes can be served on their own as a side dish. 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. Try this recipe for authentic tasting Indian meat, potato and pea samosas served with a side of bright green mint
and coriander yoghurt sauce.

Meat and potato samosas cooking guidances

Step 1 Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes.
Step 2 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.
Step 3 Cover with clingfilm and rest.
Step 4 Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar..
Step 5 Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover.
Step 6 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..
Step 7 Turn up the heat to medium – high then make a well in the potatoes and add the ghee, followed by the minced meat.
Step 8 Add the lamb seasoning a sprinkle of salt then mix in..
Step 9 Cook the mince then cover the pan..
Step 10 When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool.
Step 11 Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin.
Step 12 Roll into a large circle and cut in half to make semi circles.
Step 13 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..
Step 14 Trim the excess dough at the top and use a spoon to fill the cones with the filling..
Step 15 Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas.
Step 16 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..
Step 17 Remove when golden brown and place on a plate lined with kitchen towel..
Step 18 Enjoy with your favourite dipping sauce..
See Also This Yummy Food:  Lets Prepare Tasty Lemon and Herb Roast chicken and Vegetables

I couldnt find a recipe that matched a restaurant samosa close enough so i decided to come up with my own, im my opinion they taste exactly the same as the. 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 ma
de 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.

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