Beef Samosas

Recipe View Boil Potatoes and Peas: In a medium saucepan, bring lightly salted water to a boil. Add the peeled potatoes and thawed peas. Cook until the potatoes are tender but still firm, approximately 15 minutes. Drain the vegetables and mash them together. Set aside.

Recipe View Sauté Beef and Aromatics: Heat 2 tablespoons of vegetable oil in a large saucepan over medium-high heat. Add cumin seeds and the crushed bay leaf; stir until fragrant and the seeds begin to brown. Add the ground beef and finely chopped onions. Cook until the beef is browned and crumbly, and the onions are softened, about 5-7 minutes.

Recipe View Infuse with Spices: Stir in the crushed garlic and minced fresh ginger. Season with salt, ground cumin, ground coriander, ground turmeric, chili powder, ground cinnamon, ground cardamom, and ground black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Recipe View Prepare for Frying: Heat 1 quart of oil in a deep saucepan over medium heat.

Recipe View Assemble Samosas: Mix chopped fresh cilantro and green chile peppers into the cooled potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold the sheets into triangles, pressing the edges together with moistened fingers to seal.

Recipe View Fry to Golden Perfection: Carefully lower the samosas into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer the fried samosas to a paper towel-lined plate to drain. Repeat with the remaining samosas.

Recipe View Serve: Serve warm and enjoy!