Samosas


1 inch piece ginger root
6 cloves garlic
2 pounds ground lean lamb (or beef if desired)
3 large onions, thinly sliced
1 tablespoon mussala
1 tablespoon curry powder
1 tablespoon turmeric
Salt to taste
2 pounds frozen egg-roll dough, thawed
Flour
Oil
Makes 80 servings

Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat.

Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry.

Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.

After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a hot oven (400 deg. F) until very hot.

Recipes | Kenya