Samosa in filo with sookha keema
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Light vegetable oil |
| 1 | cup | Finely-chopped onions |
| 4 | teaspoons | Finely-chopped garlic |
| 1½ | tablespoon | Finely-chopped fresh ginger root |
| 2 | Green chilies; seeded, minced | |
| 1 | pounds | Lean ground lamb or beef |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cloves |
| 1 | teaspoon | Ground cardamom |
| ½ | teaspoon | Turmeric |
| 1½ | teaspoon | Kosher salt |
| ¼ | cup | Hot water |
| 2 | teaspoons | Garam masala |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Chopped fresh coriander leaves |
| (or 1 tablespoon dried coriander) | ||
| Filo dough | ||
Directions
Heat the oil in a skillet or large frying pan and add the onions. Fry the onions over medium-high heat until they turn caramel brown (about 10 minutes), stirring constantly to ensure even browning. Add garlic, ginger, and green chilies, and cook for an additional 2 minutes. Add lamb or beef, and cook until the meat loses its pink color and begins to brown. Sprinkle cinnamon, cloves, cardamom, turmeric and salt over the meat, stir for a moment or two, and then add ¼ cup hot water. Reduce heat, cover, and let the meat cook thoroughly for about 25 minutes, stirring the mixture often to prevent burning. (The moisture should be totally absorbed; if it is not, uncover the pan, increase the heat, and cook until all the moisture has evaporated.) Turn off heat and stir in garam masala, lemon juice, and chopped coriander. Lay out a sheet of filo dough, brush it with butter, repeat 3 more times. Cut into 4 long strips. Place keema at the base of one strip and fold up like a flag into a triangle. Repeat with the second strip. Continue in this fashion and use up all the keema. Fry filo triangles in a deep-fat fryer with oil at 375 degrees. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4814 broadcast 03-25-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-18-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.