Step-by-Step Guide to Prepare Favorite Meat and potato samosas

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Before you jump to Meat and potato samosas recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let's go back to meat and potato samosas recipe. To make meat and potato samosas you only need 18 ingredients and 18 steps. Here is how you do that.

The ingredients needed to cook Meat and potato samosas:

1. You need 4 cups of flour (all purpose).
2. Get 9 tbsp of oil.
3. You need 1 tsp of salt.
4. Use of Water.
5. Get of Around half a kg of meat (I used lamb).
6. You need 4 of small potatoes peeled and cubed.
7. Provide 2 tbsp of mild madras curry powder.
8. Take 2 tbsp of paprika.
9. Prepare Half of a large onion.
10. You need 1 tbsp of thyme.
11. Provide 1 tbsp of garlic powder.
12. Prepare 1 tbsp of grated garlic.
13. Use 2 tbsp of grated ginger.
14. Provide 1 of chilli.
15. Use of Soy sauce.
16. Get 2 tbsp of lamb seasoning.
17. Get 1 cup of frozen spinach.
18. Get 1 tbsp of ghee.

Steps to make Meat and potato samosas:

1. Crumb together the flour and oil until combined well. This process takes around 3 or 4 minutes.
2. Add water little by little until the dough just comes together. Don't add too much water and allow the dough to become too soft. This dough should be firm.
3. Cover with clingfilm and rest.
4. Start the filling by adding the onion into a pan with oil on a low heat with a small amount of brown sugar..
5. Dice your potatoes into small cubes and add to the pan. Keep the pan on a low heat and cover.
6. Grate the garlic and ginger and add to the pan along with the other seasonings except the lamb seasoning and mix in. Then add the chopped chilli..
7. Turn up the heat to medium - high then make a well in the potatoes and add the ghee, followed by the minced meat.
8. Add the lamb seasoning a sprinkle of salt then mix in..
9. Cook the mince then cover the pan..
10. When the mince and potatoes are cooked turn off the pan and transfer the mix into a bowl to cool.
11. Divide the dough into quarters. Then each quarter into 3. But vary the size if its too thick or thin.
12. Roll into a large circle and cut in half to make semi circles.
13. Take the semi circle and grab each side of the semi circle, the flat side facing upwards and bring to the middle to form a cone. Use water to press the side together on the cone..
14. Trim the excess dough at the top and use a spoon to fill the cones with the filling..
15. Fold over and seal with wet fingers or a fork. Continue this until you've filled all the samosas.
16. Heat up some oil in a pan. Enough to deep fry the samosas. The heat should be medium - low. If the the heat is too high they won't crisp up..
17. Remove when golden brown and place on a plate lined with kitchen towel..
18. Enjoy with your favourite dipping sauce..

Add reserved potatoes and carrots and stir well to coat. Remove mixture to a bowl and let cool to room temperature. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Try this recipe for authentic tasting Indian meat, potato and pea samosas served with a side of bright green mint and coriander yoghurt sauce. I couldnt find a recipe that matched a restaurant samosa close enough so i decided to come up with my own, im my opinion they taste exactly the same as the.

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