Samosa in filo with sookha keema

Yield: 4 servings

Measure Ingredient
2 tablespoons Light vegetable oil
1 cup Finely-chopped onions
4 teaspoons Finely-chopped garlic
1½ tablespoon Finely-chopped fresh ginger root
2 \N 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
\N \N (or 1 tablespoon dried coriander)
\N \N Filo dough

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@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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