Meat Samosas

Ingredients: Step (a):

1. 1 lb. ground beef OR chicken OR veal OR turkey
2. 1/2 tsp. salt
3. 1/2 tsp. ginger paste
4. 1/2 tsp. garlic paste
5. 2 tbsp. lemon/lime juice
6. 1/2 tsp. cumin powder
7. 1/2 tsp. blended chillis (or to taste)
8. 1 onion finely chopped
9. 1 tbsp. chopped coriander
10. 1/2 tsp. garam masala
11. 1 tsp. chopped green chillis (optional)
12. Oil for deep frying

Step (b):

1. 2 tbsp. all-purpose flour
2. water

Step (c):

1. Samosa pastry (available at Indian Stores) or Spring Roll pastry (available in Chinese Stores).

Method:

Step (a):

• Cook meat on medium heat, stirring and breaking all lumps until all pinkness gone.
• Add salt, ginger, garlic, cumin powder, chillis. Continue cooking until mixture is dry.
• Cool the mixture and add finely chopped onions, chopped fresh coriander, chopped green chillis, garam masala and lime/lemon juice.

Step (b):

• Make a smooth paste from all purpose flour and water.

Step (c):

• Fold samosa wrappers - take one strip, use a centre point and fold both sides into centre to make a "v" pouch, put in the meat mixture in the pouch and fold over the remaining sides, making sure all three corners are sealed. Apply flour paste to the fold over sides and seal forming a triangle.
• Heat oil and deep fry samosas on medium heat, turning often for a golden brown colour. For crisp, smooth pastry, make sure the oil is not too hot. Drain on paper towel to remove excess oil.
• Serve with lime or lemon wedges or coconut chutney.
• Makes 22.