Samoosas

Ingredients

• MEAT FILLING
• 2 large onions
• 2 - 3 cloves of garlic
• 25 g / 1 oz / 2 1/2 cm / 1 inch piece of fresh ginger
• 1 Tbsp sunflower or groundnut oil
• 450 g / 1 lb lean minced (ground) lamb
• 2 tsp home-made masala or garam masala
• 1 Tbsp mild Malaysian blend of whole seeds and curry spices
• 1 tsp turmeric
• 1 - 1 1/2 tsp salt
• 275 ml / 1/2 pint / 1 1/4 cups cold water
• VEGETABLE FILLING
• 1 medium onion
• 1 fresh green chilli, about 5 cm / 2 inches long
• 1 Tbsp sunflower or groundnut oil
• 1 Tbsp mild Malaysian blend of whole seeds and curry spices
• 1 tsp salt
• 1 tsp turmeric
• 450 g / 1 lb potatoes, freshly boiled
• 1 medium cooked carrot
• 3 Tbsp cooked peas
• salt to taste

Directions

1. To make the meat filling, peel and finely chop or grate onions.

2. Peel garlic and halve each clove. Peel ginger and cut into pieces.

3. Grind together garlic and ginger to form a coarse puree. Put into

4. a heavy-based pan with the oil and fry gently until light golden

5. Mix in the meat and continue to fry, stirring, until it is well-browned

6. and crumbly. Add all remaining ingredients then bring to the boil

7. and cover. Reduce heat and simmer gently for 45 minutes or until

8. most of the liquid has evaporated. Stir occasionally. Leave to cool

9. before using.

10. For vegetable mixture, peel onion and finely chop or grate. Slit

11. chilli, remove seeds and cut flesh into thin slivers. Put both into

12. a heavy-based pan with the oil and fry gently until light golden

13. brown. Stir in Malaysian spice blend, salt and turmeric. Strain

14. potatoes and cut into small cubes. Repeat with carrot. Add both

15. to onion mixture with peas. Season to taste with salt. Cool before

16. To complete, cut each piece of filo pastry in half lengthwise. Put

17. 2 - 3 tablespoons of either the meat or the vegetable filling on

18. to one end of the strip then brush all the pastry edges with cold

19. water, Fold over to form a triangle with filling completely enclosed.

20. Continue to fold strip over and over, from side to side, until all

21. the pastry strip has been used. You should now have a securely

22. wrapped triangular parcel with the filling firmly in place. Deep-fry,

23. about 4 or 5 at a time, in hot sunflower or groundnut oil for about

24. 4 minutes or until deep golden brown. Turn over twice with a spoon,

25. then lift carefully out of pan and drain on crumpled paper towels.

26. Serve hot or warm.

27. makes 12 of each kind

28. Category:Malawian Recipes

29. Category:Malawian Snacks

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Lamb	100g cooked	294
Sunflower	1 oz (28g) hulled	165
Potato	1 medium (173g) baked	161
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Pea	1/2 cup (72g)	62
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Turmeric	1 tsp ground (3g)	9
Clove	1 tsp ground (2g)	7
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Meat	not in our table	0
Seed	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.