Saturday, June 21, 2008


Makes 80 servings.

  • 1 inch piece ginger root
  • 6 cloves of garlic
  • 2 pounds ground lamb/beef OR a variety of choped up vegetables (Carrots & Cabbage)
  • 3 large onions, thinly sliced
  • 1 tablespoon mussala
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • Salt (optional)
  • 2 pound frozen egg-roll dough, thawed
  • Flour
  • Oil
  • Chop the ginger and garlic very fine or if you have a blender until well mashed.
  • Add the meat OR vegetables, onions, mussala, curry powder and turmeric.
  • Sauté in a heavy frying pan on low heat for about 30 minutes.
  • If you opt for the meat, do not add oil and stir occasionally to break up the meat; for the vegetables sauté until nice and done.
  • Cut sheets of thawed egg-roll dough into 4 by 4 inch quarters to end up with a nice triangle.
  • Put some of the meat OR vegetable mixture in the middle; just about the amount to end up with a nice, neat triangle.
  • To secure use a paste made out of flour and water.
  • Deep-fat fry the filled samosas, a few at a time, until golden brown.
  • They are great to keep in the freezer, and to serve, just thaw and place in a hot oven until hot.

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