Beef and Lentil Samosas
These samosas could also be baked: set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F for 20-30 minutes until golden.
- 1 pkg. samosa or spring roll wrappers, thawed if frozen
- 1 small onion, finely chopped
- 1/2 lb. (250 g) lean ground beef
- 1 cup (250 mL) cooked green or brown lentils, rinsed and drained if canned
- 1 jalapeño pepper, seeded and finely chopped
- 2 garlic cloves, crushed
- 2 tsp (10 mL) grated fresh ginger
- 1 tsp (5 mL) cumin
- 1/2 tsp. garam masala
- salt and pepper
- 2 green onions, finely chopped
- 1/4 cup (60 mL) chopped fresh cilantro
- 2 Tbsp (30 mL) all-purpose flour
- canola oil, for cooking
In a large, heavy skillet, cook the onion in a drizzle of oil over medium-high heat for 5 minutes, until transparent. Add the ground beef and cook, breaking the meat up with a spoon, until it’s no longer pink. Add the jalapeño, garlic and ginger and cook for another 2 minutes. Add the cumin, garam masala, salt and pepper, then the green onions and cilantro. Cook for another minute or two, stirring to combine everything well, then remove from heat.
In a small dish, stir together the flour and 2 Tbsp. water to form a paste. Fill and fold the samosas. (Note: if you don’t know how to do this, Google it for visuals. Generally you want to fold over the end of a strip of wrapper to form a triangle, form it again to form a pocket, fill the pocket, then keep folding, maintaining the triangle shape, to the end of the wrapper. Use the paste to seal it closed and fill any holes in the tips of the three corners.
In a medium heavy pot, heat a couple inches of canola oil over medium-high heat until hot but not smoking. Fry a few at a time, without crowding the pot, flipping as necessary as they turn golden. Remove with tongs or a slotted spoon to paper towels to drain. Serve warm.
Makes about 2 dozen samosas.
Recipe Courtesy of Canadian Lentils.