Saturday, December 20, 2008

Lamb Samosa


1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground Lamb
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying


Heat olive oil in a large skillet over medium heat.Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin,cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with thepaste. Repeat until wraps or filling are used up. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Samosa a few at a time until golden brown. You can also make these with ground beef or turkey. This recipe is actually the Somalian version of Samosa not the Indian . I prefer the Somalian recipe , the combination of spices are makes it soo soo good.

1 comment:

Anonymous said...

Ummm those look so good, will have to try to make those . thanks for sharing.