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1993-01-18
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: island!fester@uunet.UU.NET (Mike Fester)
Date: 22 Apr 1992 22:21:52 GMT
Subject: MEAT: Samosas
References: <29F2E9AE.1CDA@mthvax.cs.miami.edu>
Summary: Re: REQUEST: Saag
Archive-Name: recipes/meat/samosas
Keywords: recipe meat samosas
Followup-To: rec.food.cooking
Organization: /usr/local/rn/organization
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F5E704.1AC6@mthvax.cs.miami.edu>
SAMOSAS
Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee
1/2 cup warm water
Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking
PASTRY
Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for
a couple minutes. Cover with plastic, make filling.
FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft.
Add curry, salt and vinegar, mix well. Add meat and fry over high heat,
stirring constantly, until meat changes color. Turn down heat, add water and
cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir
meat to keep it from sticking. Add garam-masala, mint, and coriander, mix,
remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured
board, roll each ball to a very thin circle, about the size of a saucer. Cut
circle in half. Put ~ 1 tsp of filling in the middle of each half circle,
brush edges with water, fold dough over and press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time until
golden brown on both sides. Drain on paper towels. Eat until too full.
Mike