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Рецепт Samosa In Filo With Sookha Keema
by Global Cookbook

Samosa In Filo With Sookha Keema
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Ингредиенты

  • 2 Tbsp. Light vegetable oil
  • 1 c. Finely-minced onions
  • 4 tsp Finely-minced garlic
  • 1 1/2 Tbsp. Finely-minced fresh ginger root
  • 2 x Green chilies seeded, chopped
  • 1 lb Lean grnd lamb or possibly beef
  • 1/2 tsp Grnd cinnamon
  • 1 tsp Grnd cloves
  • 1 tsp Grnd cardamom
  • 1/2 tsp Turmeric
  • 1 1/2 tsp Kosher salt
  • 1/4 c. Warm water
  • 2 tsp Garam masala
  • 2 tsp Lemon juice
  • 2 Tbsp. Minced fresh coriander leaves
  •     (or possibly 1 Tbsp. dry coriander)
  •     Filo dough

Инструкции

  1. Heat the oil in a skillet or possibly large frying pan and add in the onions. Fry the onions over medium-high heat till they turn caramel brown (about 10 min), stirring constantly to ensure even browning.
  2. Add in garlic, ginger, and green chilies, and cook for an additional 2 min. Add in lamb or possibly beef, and cook till the meat loses its pink color and begins to brown. Sprinkle cinnamon, cloves, cardamom, turmeric and salt over the meat, stir for a moment or possibly two, and then add in 1/4 c. warm water. Reduce heat, cover, and let the meat cook thoroughly for about 25 min, stirring the mix often to prevent burning. (The moisture should be totally absorbed; if it is not, uncover the pan, increase the heat, and cook till all the moisture has evaporated.)
  3. Turn off heat and stir in garam masala, lemon juice, and minced coriander.
  4. Lay out a sheet of filo dough, brush it with butter, repeat 3 more times. Cut into 4 long strips. Place keema at the base of one strip and fold up like a flag into a triangle. Repeat with the second strip. Continue in this fashion and use up all the keema.
  5. Fry filo triangles in a deep-fat fryer with oil at 375 degrees.
  6. This recipe yields 4 servings.