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We hope you got insight from reading it, now let’s go back to meat and potato samosas recipe. To make meat and potato samosas you only need 18 ingredients and 18 steps. Here is how you do that.
The ingredients needed to cook Meat and potato samosas:
- Take 4 cups flour (all purpose)
- Get 9 tbsp oil
- Provide 1 tsp salt
- Get Water
- Prepare Around half a kg of meat (I used lamb)
- Provide 4 small potatoes peeled and cubed
- Use 2 tbsp mild madras curry powder
- Take 2 tbsp paprika
- Take Half a large onion
- Use 1 tbsp thyme
- You need 1 tbsp garlic powder
- Prepare 1 tbsp grated garlic
- Get 2 tbsp grated ginger
- Provide 1 chilli
- Take Soy sauce
- Provide 2 tbsp lamb seasoning
- Prepare 1 cup frozen spinach
- Take 1 tbsp ghee
Steps to make Meat and potato samosas:
- Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes
- 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
- Cover with clingfilm and rest
- Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar.
- Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover
- 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.
- Turn up the heat to medium - high then make a well in the potatoes and add the ghee, followed by the minced meat
- Add the lamb seasoning a sprinkle of salt then mix in.
- Cook the mince then cover the pan.
- When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool
- Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin
- Roll into a large circle and cut in half to make semi circles
- 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.
- Trim the excess dough at the top and use a spoon to fill the cones with the filling.
- Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas
- 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.
- Remove when golden brown and place on a plate lined with kitchen towel.
- Enjoy with your favourite dipping sauce.
Remove mixture to a bowl and let cool to room temperature. A easy American adaptation of samosas. Baked for less fat and less mess. Samosas are the perfect chaat, or Indian snack food. These tetrahedral pastry pockets are made with a variety of stuffings, both vegetarian and with meat.
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