Source : Mom

Preparation : 20 minutes

Cuisson : ~ 3/4 minutes each

Ingredients for more or less 20 pieces

• 500g of minced beed
• 1 or 2 onions depending on preferences
• 3 to 4 clove garlics
• Spice mix (salt, black pepper, red pepper, curcuma, cumin, nutmeg)
• Olive oil
• Butter (to your convenience – not mandatory)
• Sunflower oil (or any other high smoke point oil, matter of preferences)

Recette

• Incorporate the spices to the meat and let it rest in the fridge for an hour or more. Take it out 15 to 20 minutes before cooking.
• Mince the onions.
• In a large pan, put a small coat of olive oil.
• Add the onions to the pan.
• When they start to cook, add the minced beef and break it apart with a spatula. Let cook while mixing from time to time.
• A few minutes before it’s done, add the butter and have it melt with the stuffing.
• Let the stuffing rest for a few minutes before putting it in the bricks (use your preferred method, guide here).
• In a pan, add enough oil so that the depth can cover one half of the samosas.
• When the oil’s hot enough, add the samosas in the pan (don’t overcrowd, in order to make it easier to flip them).
• Let cook on one side once it starts to harden and turns golden, then flip the samosa. (more or less 2 minutes per side)
• Enjoy.