Meat samosa are triangular shaped pastries filled with well-seasoned meat or vegetables. They are popular throughout the Middle East and India. They also form part of Horn of Africa cuisine, such as in Djibouti and Somalia where they are called sambusa.
To make them spicier add Indian chili powder or red pepper flakes. You can also replace the ground beef with finely chopped vegetables such as carrots, peas, corn or spinach.
Filling
The filling of a samosa is a savory mix of minced meat or vegetables with spices and other flavorings. It is stuffed into a flaky pastry and fried until crispy. It is often served with mint or tamarind chutney. Samosa is an irresistible snack and is a dish that has travelled around the world through trade and migration. It is now enjoyed in countries from the Horn of Africa to East Asia.
Ground lamb (keema) is the traditional filling, but other meats such as beef or chicken can be used. Vegetables like carrots, peas, and corn can be added as well. Paneer (Indian cottage cheese) is a popular vegetarian option that can be crumbled or cubed and mixed with the other ingredients for a savoury and creamy filling. The mixture should be seasoned with salt and pepper and spice powders, including ground coriander. Add a bit of chat masala for a spicy filling, or extra chilies for a hotter samosa.
Preparation
Make sure the meat is well-seasoned and cooked through. Add salt, turmeric, coriander, cumin, chili powder and cinnamon. Mix everything together and let the mixture cool.
Roll the dough into a 10 x 14 inch rectangle and cut into 8 even pieces. Wet the edges of each samosa with water and seal the seams.
Put a few tablespoons of oil into a pan and heat until the oil is hot enough to fry. Test the temperature by dropping in a small piece of dough and counting to 3.
Fry the samosas in batches until they are golden brown and drain on paper towels. You can also bake the samosas in a preheated oven at 400°F for 12 to 15 minutes or until they are golden brown and heated through. Serve with mango chutney or yogurt. These samosas can also be frozen and reheated at a later date. They can be stored in a freezer bag or airtight container for up to 3 months.
Cooking
Traditionally samosa is deep-fried but they can also be baked for a healthy alternative. For baking, use the same ingredients as frying but brush each samosa with a little oil on both sides and bake at 180degC/fan 160degC for about 15 minutes or until they are golden brown. Serve hot with a refreshing mint or tamarind chutney.
Samosa is a popular snack throughout the Indian subcontinent, where it is usually served with a selection of chutneys to balance its strong spices and savory flavor. However, it has spread to many other parts of the world through trade and migration.
To make a meat samosa, heat the oil in a frying pan and add the minced beef and the ginger-garlic paste. Stir and cook over medium heat for a few minutes until the meat is browned and well cooked. Stir in the coriander, paprika, turmeric and black pepper and add about half a cup of water to produce a thicker mixture.
Serving
Take a strip of the phyllo pastry and fold one end to make a triangle (see picture above). Fill with the samosa mix and seal along the edge with a little flour paste. Continue with the rest of the strips of phyllo.
Bake or fry these samosas until golden and crispy. Serve them hot with a mint sauce or ketchup. You can also freeze them and thaw them at a later date.
If you’re looking for a healthier alternative, try baking these samosas in the oven instead of frying them. They’ll come out just as yummy and much, much healthier! Just be sure to brush them with a bit of oil to prevent them from sticking. You can also use a non-stick baking sheet to reduce the amount of grease needed for cooking. A non-stick baking sheet can also help you keep track of the number of samosas you have baked. This way you can avoid overbaking them and ending up with a dry, tough samosa.سمبوسة لحم
