½ medium potato
¾ cup frozen peas, thawed
2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 bay leaves, crushed
2 medium onions, finely chopped
300 g ground beef
3 clove garlic, crushed
¾ tablespoon fresh ginger root, minced
1⁄2 teaspoon black pepper, ground
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon ground turmeric
1 teaspoon mother-in-law curry powder
1/8 teaspoon ground cinnamon
½ teaspoon smoked paprika
1⁄4 teaspoon ground cardamom
1½ tablespoon fresh coriander, chopped
2 green chili, chopped, deseeded
oil, for deep frying
1 package phyllo dough/samosa pastry
Boil potato and peas together in lightly salted water. Mash when cooked. 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 and onions are soft, about 5 minutes.
Mix in garlic and fresh ginger root.
Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, paprika and cardamom.
Add mashed potato and peas.
Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix coriander and green chili into the cold beef mixture.
Place approximately 1 tablespoon of the mixture onto each samosa sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes.
Drain on paper towels and serve warm.
(We served this with crispy potato chips, beer battered onion rings and two dips… mayo/mustard and Taliban chilly sauce)
Recipe and photo: Elize de Kock