| Prep Time | 35 minutes |
| Cook Time | 15 minutes |
| Servings |
40-45 samosas
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Ingredients
For the Samosas
- 1 pound ground beef
- 1 cup water
- 1 garlic clove minced
- ½ inch ginger peeled and minced
- 1 teaspoon Salt
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 1 yellow onion finely chopped
- ½ bunch cilantro chopped
- 1 tablespoon lemon juice
- 28-30 spring roll sheets cut into 3 pieces
- 1 egg whisked
- ¼ cup vegetable oil for frying
For the Mint Chutney
- 1 cup Fresh cilantro chopped
- 2 cups fresh mint leaves chopped
- 1 teaspoon ground cumin
- 1 teaspoon white sugar
- 1 teaspoon Salt
- ¼ cup lemon juice
- ¼ cup plain greek yogurt
- 1 garlic clove minced
Masters – Kachumber Salad
- 1 yellow onion diced
- 1 roma tomato diced
- 1 Cucumber peeled and diced
- 1 bunch fresh mint leaves chopped
- 1 bunch cilantro chopped
- 2 teaspoons lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon Salt
- Dash black pepper
- 2 teaspoons lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon Salt
- Dash black pepper
Ingredients
For the Samosas
For the Mint Chutney
Masters – Kachumber Salad
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Instructions
For the Filling
- Add the ground beef to a sauté pan over medium-high heat. Cook and crumble the meat for 1 minute then, add 1 cup of water. Continue to break the ground beef down and cook for 5 minutes or until the meat is almost cooked. Drain the ground beef in a mesh strainer in the sink.
- Immediately add the ground beef back to the same saucepan. Season with salt, garam masala, turmeric, ginger, and garlic. Cook over medium-high heat for 3-4 minutes until the seasonings are fragrant and combine with the ground beef. Remove and allow the beef filling to cool in a bowl.
- Once the ground beef is cooled to room temp, add onions, cilantro, and lemon juice and toss to combine. Taste and adjust with more salt if needed.
For the Samosas
- Stack the spring roll sheets and cut into thirds vertically. Take one strip of dough and form it into a cone by bringing one corner of the strip over the other and pressing the edges together to seal. Then, repeating that step one more time. You'll have a triangle-shaped cone with one open end.
- Spoon the filling into the cone, ensuring not to overfill it. Moisten the edges of the open end of the cone with a little egg wash. Then, gently press the moistened edges together to seal the samosa. You should have a triangle-shaped pocket of filling.
- Repeat the process for the remaining dough and filling.
- Heat a few inches of oil in a saucepan over medium-low heat. Add a few samosas at a time and fry them until golden brown and crispy, about 5-8 minutes. Then remove them to a plate with paper towels to dry up any excess oil and enjoy!
For the Mint Chutney
- Combine all the ingredients in a bowl using an immersion blender. Blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. Serve alongside the samosas.
Masters Only
- In a bowl, combine all the ingredients. Toss the salad well so that the ingredients are mixed evenly. Check the seasoning and serve.
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