Skip to product information
1 of 1

Beef Samosas

Beef Samosas

Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas.

Ready in: 40 minutes

Serves: 9

Complexity: easy

kcal: 258

Your Page Title View full details

Ingredients

2 large potatoes, peeled
1 cup peas
2 tbsp rice bran oil
½ tsp cumin seeds
1 bay leaf, crushed
2 large onions, fine chopped
500 g ground beef
4 cloves garlic, crushed
1 tbsp ginger root, minced
2 tsp SIDS SALT & PEPPER
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp SIDS CRAZY SALT
1 tsp chilli powder
½ tsp ground cinnamon
½ tsp ground cardamom
2 tbsp fresh coriander, chopped
2 tbsp chilli peppers, chopped
1 lt rice bran oil
500 g package phyllo dough
SIDS FEIJOA & CHILLI SAUCE

Directions

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown with no lumps and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with SIDS SALT & PEPPER, SIDS CRAZY SALT, cumin, coriander, turmeric, chilli powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, until cool.
Mix coriander and green chilli peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches in a large pan, fry until golden brown, about 3 minutes.
Drain on paper towels and serve warm with a ramikin of SIDS FEIJOA & CHILLI SAUCE for dipping.
History: The samosa is claimed to have originated in the Middle East (where it is known as 'sambosa') prior to the 10th century. Abolfazi Beyhaqi (995-1077), an Iranian historian mentioned it in his history, 'Tarikh-e Beyhaghi'. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from the Middle East. Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on".