BEEF SAMOSAS WITH CILANTRO CHILI CHUTNEY
Updated: Feb 17, 2018
1 lb ground beef
1 Tbs olive oil
1 yellow onion, finely diced
1 cup finely diced carrots
1 cup frozen peas
1 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp turmeric
1 tsp garam masala
1/2 cup beef broth
2 sheets puff pastry
2 eggs beaten with a bit of water added
3 poblano peppers
1 Tbs finely minced ginger
1 large clove garlic
1 tsp ground cumin
1 bunch cilantro, stems trimmed
2 Tbs vegetable oil
1 lime, juiced
Salt and pepper to taste
In a medium sized skillet over medium heat brown the ground beef using a spoon to break the pieces down as small as possible. Use a colander to thoroughly strain the fat from beef.
In the same skillet, heat olive oil over medium heat. Add onion and carrot. Cook 3 minutes. Stir in peas and return the ground beef to the pan. Stir in cumin, salt, turmeric and garam masala. Pour in beef broth, raise heat to high, and cook for 3-4 minutes until the broth is completely absorbed. Taste and adjust seasoning.
Heat oven to 400 degrees. Roll 1 puff pastry into a 18" x 12" rectangle. Cut into 4 even rectangles. Cut the rectangles through the center to form 8 squares. Cut each square diagonally to form 16 triangles.
Spray a baking sheet with non-stick spray.
Place approximately 1 Tbs of mixture in the center of each rectangle. Fold one side over the top of the filling and bring it to the other side. Use a fork to press down edges to seal. Brush the top with egg wash and sprinkle with kosher or sea salt. Arrange on the prepared baking sheet. Repeat.
Bake for 12-15 minutes or until golden brown. While the samosas are baking, make the chutney.
Roast poblanos on grill or in a dry pan until charred on all sides.
Puree ginger, roasted peppers, garlic, cumin and cilantro in a food processor.
Heat oil in a large skillet over medium high heat, add puree. Reduce heat to medium low, stir and cook for 2-3 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper.
Any ground meat can be substituted for the beef. Lamb is excellent in this recipe.
You could also make this a vegetarian dish by using beans instead of meat and vegetable broth instead of beef broth.
If you don’t have beef broth you can use any broth you have handy or even use water.
For milder chutney, remove the seeds and ribs from the peppers before tossing them into the food processor.
There are some wonderful jarred chutneys available at most grocery stores. Just spoon it into a small saucepan and warm through.