Monday, October 29, 2012


Recently, on a Sunday evening, we had finger foods and game night after worship services.  One sweet lady made a recipe than none of us had ever tried before.  Samosas!  They were delicious, and I asked her for the recipe to share with you.

Samosas is an Indian dish, but probably since beef was used instead of lamb, it wouldn't be "Indian" any more.  I'll give you her recipe, then share the Indian version of the recipe, in case you would like to try it.  She used the pastry from one recipe and the mixture of another.

Samosas - Pastry (Original Indian version)

4 cups flour
2 teaspoons salt
6 tablespoons margarine
3/4 cup yogurt

Combine flour and salt in a bowl and drizzle margarine over mixture.  Add yogurt by the spoonful and blend until mixture holds together.  Take walnut-size lumps and under the heel of your hand slide in a streak across lightly floured surface (this is brissage, a French mixing refinement.) Pat dough together, wrap airtight and let rest in refrigerator.


1 teaspoon flour
2 tablespoons water
1 lb. ground beef, cooked, drained
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander (MY FRIEND USED Cayenne Pepper instead)
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
Vegetable oil for frying
Chutney or sweet and sour sauce for dipping (*optional)

(*Note:  This meat mixture recipe originally used wonton wrappers.)

In small bowl, whisk together flour and water to make a thin paste.  In large bowl, combine beef, onion, garlic, salt, coriander, cumin, ginger and pepper; mix well.

When ready, divide pastry in walnut size pieces into round pieces, cut into half.  Place some filling on one piece and seal edges with yogurt then place another piece of pastry on top and seal.  To cook, heat electric skillet to 400 degrees or heavy skillet over medium heat and add 1/4 inch of oil.  Add samosas to hot oil, do not crowd them.  Cook 2-5 minutes or until golden on both sides.  Serve with sauce, if desired.


2 tablespoons oil
1 large onion, chopped
1 green pepper, large, seeded and minced
1 fresh ginger root, peeled and minced (1/2 teaspoon ginger may be substituted.)
1 teaspoon tumeric
1 1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1 teaspoon chili powder (cayenne pepper if you want it hot)
1 large tomato, chopped
1/4 teaspoon fresh ground pepper
1/4 teaspoon caraway seed
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1 pod cardamon, peeled and seed crushed
1 tablespoon fresh lemon juice
1 1/3 pounds ground fresh lamb, sauted
2 cups diced potatoes simmered
2 cups frozen tiny peas

Simmer potatoes, blanch peas.  Heat oil in your largest heaviest skillet and add onion, pepper, and other seasonings with tomato and saute over medium heat two minutes.  Use wooden spoon.  Add lemon juice and lamb that has been sauted and drained, and potatoes and peas and enough hot water to simmer gently about 15 minutes.  Potatoes should still be intact.  Refrigerate until cold.  It will taste better if made a day ahead.

Finish recipe in manner listed in recipe above.
Pin It Now!

1 comment:

Wa Wa Waughs said...

Interesting! Never heard of brissage!

Pin It button on image hover