Wednesday, October 29, 2008

By popular demand

Okay, here by popular demand-okay, not really, just a few people-is the recipe for Samosas.

Two pie crusts-or one batch of pie dough. Sorry, I don't have a recipe for this, as I am a cheater.
3 medium potatoes
1 cup or so frozen peas
Some diced carrots if you like them
1/2 onion diced small
Garlic, if you like it.
Diced chicken or lamb or beef if you want meat in it (I make 'em vegetarian)
1 tbs cumin seeds
1 tbs garam masala
1 tsp ground cumin
1 tsp red curry powder
1 inch cube of fresh ginger, grated
vegetable oil or ghee
salt to taste
red pepper flakes if you want heat
a bit of coconut milk, or cream, or even milk if that is what you have.

Peel and dice potatoes small and place in water, bring to a boil and cook until nearly done
Put 1/8 cup ghee or oil in a large saucepan on medium heat. When hot add cumin seeds and cook about 30 seconds. Then add remainder of spices, except ginger. Cook, stirring, about 1 minute. Add onion and cook until soft and translucent. Add garlic and ginger and cook for a couple of minutes. Then add nearly cooked potatoes, peas, carrots, meat. Stir the mess round until potatoes are coated and starting to smush. Add coconut milk or cream or milk, just enough to make it a bit saucy. The longer this can sit over low heat, the better it tastes.

Place oil in a pan to about 2" depth, heat over medium heat.
While heating, roll pie crusts out so they are thinner than normal, cut 5 inch rounds, cut each round in half. Moisten the straight edge and fold together and seal, this will make a little cone.
Fill each cone with filling, squish it on in there, the crust should stretch, then seal the open edge. Fry a few at a time until crust bubbles and golden brown.

Eat with minty yoghurt dip (this is plain or greek yoghurt with fresh mint and lemon juice and a wee bit of salt stirred in) or mint chutney or tamarind sauce.

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