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LOCATION: Recipes >> Indian >> Samosas 04

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Samosas
Makes 36 samosas.

1 pack large egg roll wrappers

6 oz lean beef or lamb, finely grounded
1 medium cooked potato, diced
1/4 cup cooked green peas
1 medium onion, grated
1 clove garlic crushed
1/2 inch piece fresh ginger, grated
2 teaspoons curry powder
1/2 tsp chilli powder
1/4 tsp turmeric
1 tsp salt
1/4 tsp black pepper
2 tbsp butter
1 tbsp lemon juice
1 tbsp chopped fresh coriander or mint

Cover the egg roll wrappers with a damp cloth until needed.

Mix the filling ingredients except the butter, lemon juice and
chopped herbs and fry in the butter until just cooked through.
Sprinkle on approximately 2 tablespoons of water and increase the
heat until the liquid has evaporated. Remove from the heat and add
the lemon juice and herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the
samosas using egg roll wrapper strips, turn one end over to make
a triangular shaped pocket, then turn again in the opposite direction.
Fill the cavity with a spoonful of the cooked filling and continue
folding until the whole strip has been used and a triangular shaped
pastry results. Seal the end with water or a paste made from flour
and water.

Heat oil for deep frying to fairly hot and fry the samosas, several
at a time, until golden and crisp. Serve hot with a fresh mint
chutney.

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