Beef Samosas "Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. Here are two recipes for the beef samosas. The first one is a pretty basic one while the second one has a lot more ingredients and the potato is done differently. The recipes are blend of Indian and Arabic so it makes for some interesting tastes. The first recipe is a family recipe – been using the same recipe since my grandparents time while the second one I just started making about six years ago.
Old time Beef Samosa
½ kg minced beef 1 tbsp Ginger garlic paste 1 ½ tbsp black pepper 2 tbsp cumin powder Salt 2 large white onions (diced) ½ cup scallions (chopped) ½ cups mint leaves (chopped) ½ cups coriander leaves (chopped) 2 small potatoes (diced) Ghee or clarified butter for frying Samosa/spring roll skin Flour Water
Directions:
- In a pot, boil the beef together with the ginger garlic paste, black pepper salt & cumin powder until the meat is cooked and all the flavors infused. This takes about 30mins
- Half way through the boiling process add in the potatoes.
- In a frying pan, heat the clarified butter and fry the beef & potatoes. Add in the onions and keep stirring and stirring. Adjust the salt and add the scallions, mint and coriander leave. Mix all the ingredients well for about 5 mins.
- Remove from heat cool and fill the spring roll skin. We use a teaspoon usually about 2 to fill up the pastry or 2 ½ tsp. The method on filling and folding a samosa can be found at the previous blog entry.
- After filling the samosas fry them in very hot oil, keep the flame at medium. Fry till they are golden brown on both sides.
Iffa's Samosas
½ kilo minced beef. 2 white onions (diced) 1 medium tomato (diced) 2 medium potatoes (boiled, skinned & diced) ½ cup coriander leaves (chopped) ½ cup mint leaves (chopped)
Spices 1 ½ tbsp ginger garlic paste 1 tsp black pepper ½ tbsp curry powder ½ tbsp coriander powder ½ tbsp garam masala powder ½ tbsp chili powder 1 tbsp cumin powder Ghee for frying.
Directions:
1. Boil the potatoes till its three quarters done and then roughly chop it into bite size pieces.
2. Mix the meat with the ginger garlic paste, black pepper, cumin & curry Powder and boil for about 30mins or until the water completely dries up and all the flavors infused.
3. In a frying pan heat up the ghee and add in the meat followed by all the other spices. Mix it well then add the onions fry till the onions are transparent.
4. Next add in the potato and tomato. Keep frying for another 2 mins or so. Add salt to taste followed by the mint and coriander leaves fry for another 2 mins and remove from heat.
5. Put the mixture in an oil drainer so that the access oil can drip out. Once the mixture is cooled, you can begin filling your samosas using the method on the previous blog.
The beef & potato filling should look a little like this ….
6. As with the previous recipe, deep fry the samosas in hot oil, on medium heat until its golden brown on both sides. The fried samosas will look something like this .
For both the recipes, feel free to adjust the amount of spices used for this dish. If you like it much spicier, add in more black pepper or chili powder in the case of the second recipe. You can use extra mint if you like a more minty taste. At the end of it the taste of the samosas filling is entirely up to your taste buds.
If you are health conscious, you could substitute the ghee or clarified butter with olive oil. The ghee actually enhances the taste of the samosas even more. These samosas can be kept in the freeze for about six months. Have fun trying everyone! Hope you'll like it – a family recipe from my kitchen to yours .. | 
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