Recipe: Delicious Meat and potato samosas

Meat and potato samosas. Today, I am sharing my mom's favorite Samosa Recipe which is Homemade but, truly restaurant style. Samosas can take almost any filling you can dream up but this potato and pea combination proves that simple is often best. The Best Curry Potato Samosas Recipes on Yummly

Cook the potatoes in lightly salted boiling water until tender. Heat a dash of oil in a small saucepan over medium-low heat. Place the samosas on the baking tray. You can have Meat and potato samosas using 18 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Meat and potato samosas

1. It's 4 cups of flour (all purpose).
2. You need 9 tbsp of oil.
3. Prepare 1 tsp of salt.
4. Prepare of Water.
5. It's of Around half a kg of meat (I used lamb).
6. Prepare 4 of small potatoes peeled and cubed.
7. It's 2 tbsp of mild madras curry powder.
8. Prepare 2 tbsp of paprika.
9. Prepare Half of a large onion.
10. Prepare 1 tbsp of thyme.
11. It's 1 tbsp of garlic powder.
12. You need 1 tbsp of grated garlic.
13. Prepare 2 tbsp of grated ginger.
14. You need 1 of chilli.
15. You need of Soy sauce.
16. You need 2 tbsp of lamb seasoning.
17. Prepare 1 cup of frozen spinach.
18. You need 1 tbsp of ghee.

Brush with a little beaten egg or milk. The highly seasoned potatoes can be served on their own as a side dish. A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. Try this recipe for authentic tasting Indian meat, potato and pea samosas served with a side of bright green mint and coriander yoghurt sauce.

Meat and potato samosas instructions

1. Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes.
2. 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.
3. Cover with clingfilm and rest.
4. Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar..
5. Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover.
6. 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..
7. Turn up the heat to medium - high then make a well in the potatoes and add the ghee, followed by the minced meat.
8. Add the lamb seasoning a sprinkle of salt then mix in..
9. Cook the mince then cover the pan..
10. When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool.
11. Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin.
12. Roll into a large circle and cut in half to make semi circles.
13. 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..
14. Trim the excess dough at the top and use a spoon to fill the cones with the filling..
15. Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas.
16. 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..
17. Remove when golden brown and place on a plate lined with kitchen towel..
18. Enjoy with your favourite dipping sauce..

I couldnt find a recipe that matched a restaurant samosa close enough so i decided to come up with my own, im my opinion they taste exactly the same as the. These directions are intended for people interested in cooking samosas at home instead of buying them at a store or restaurant. This recipe is adapted to include specific cook times and quantities for. The dumpling of India, and one of the best, because the dough, which is made with butter and yogurt, is rich and tangy. Traditionally, it is made by cutting the cold butter into bits and rubbing it and the flour very quickly between your fingers: Pick it up, rub it, and drop it.

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