Prep Time: 20 mins
Total Time: 50 mins
Nutrition Facts
Serving Size: 1 (1408 g)
Servings Per Recipe: 1
Calories 51.0,Calories from Fat 21 41%,Total Fat 2.3g 3%, Saturated Fat 0.9g 4%,Monounsaturated Fat 0.9 g 4% Polyunsaturated Fat 0.2g 1%,Trans Fat 0.0 g 0%, cholesterol 7.6 mg 2%, Sodium 51.8 mg 2%, Potassium 32.5 mg 0%, Magnesium 4.0 mg 0%, Total Carbohydrate 4.8 g 1%, Dietary Fiber 0.2 g 0%, Sugars 0.0 g 0%, Protein 2.3 g 4%
Ingredients:
48 samosa /wonton wrappers
Filling
- 1/2 cup red onion, finely chopped
- 1 lb lean ground lamb or 1 lb beef
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon cayenne
- salt
- 1/2 teaspoon cinnamon
- 4 sprigs fresh coriander, chopped
- 3 sprigs mint, chopped
- 2 cups water
Directions:
- Combine all filling ingredients in heavy sauce pan.
- Bring to a boil and stir to keep smooth.
- Reduce heat to medium and let mixture simmer uncovered.
- Correct flavor for spices and salt balance.
- As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
- Cook until all liquid evaporates.
- If ground meat has a lot of fat, drain off at this point.
- Let mixture cool slightly before stuffing.
- Fill samosa/wonton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
- Fry the Sambusas, several at a time, until golden brown on both sides. Place the golden brown Sambusas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.