Samosa Recipe - Meat Filling by Liz Canham

ln India meat eaters are referred to as non-veg (i.e. not vegetarian) and while a very large proportion of Indians ARE vegetarian, meat eaters are catered for too. In my last article I talked about which pastry you might choose and gave you a vegetable samosa recipe but here is a traditional meat filling, which is really tasty.

Meat Filling

Chop half an onion roughly and put into an electric blender together into a smooth paste with 8 peeled cloves of garlic and a 2 inch long piece of peeled fresh ginger, roughly chopped and 3 tbsp water. Transfer the paste to a bowl and mix in 2 tsp ground cumin, 4 tsp ground coriander, 1 tsp turmeric and ½ tsp cayenne pepper.

Heat 4 tbsp vegetable oil in a frying pan and when hot, add 4 cardamom pods and 6 cloves and fry until quite brown, turn the heat down to medium and add the spice paste mixture. Fry, stirring, for 3-4 minutes, adding a small amount of water if the mixture sticks.

Add 900g (2 lb) minced lamb (or beef, if you prefer) to the pan, stirring to make sure that there are no lumps until brown. Add salt to taste then cover and simmer for 25 minutes. Scoop off any fat and boil away any remaining liquid then add a handful of finely chopped mint, ¼ tsp garam masala and 1½ tbsp lemon juice. Simmer uncovered for a few minutes.

Pick out the whole cardamoms and cloves before stuffing your samosas.

A nice accompaniment to samosas, whether veg or meat, is a fresh chutney or salsa. You can make any variation with any or all of tomato, onion, coriander and green chilli, finely chopped and flavoured with lemon or lime juice, salt and ground roasted cumin.

Pastry

My article Samosa Recipe - Vegetable Filling gave a recipe for samosa pastry but many people prefer the convenience of frozen filo pastry, which can be cooked in the oven, rather than fried.

Filo pastry can be very delicate so defrost then unroll very gently. Whatever you're not working with should be covered with a damp tea towel, as it dries out very quickly.

Lay out your filo pastry and cut the whole stack into three or four equal strips, depending on the width of your pastry and the size that you want your samosas. Cover all but one of the resulting stacks with a damp tea towel.

Put some filling on your first strip on the stack where the second arrow shows in the diagram and fold along the dotted lines, tucking the final piece of pastry to the underside and sticking in place with water. You will find that all the open sides are now closed in and you end up with a triangular parcel. Just brush each side with melted butter or beaten egg and bake in a medium oven (gas 4, 180ºC, 350ºF) for 20 minutes or until crisp and brown.

Copyright Liz Canham

As well as a love of Asian Food and Cookery and travelling, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.

If you would like to reprint this article in any medium, you may do so on the condition that the above copyright notice is reproduced.

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