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Beef and brown or green lentils go wonderfully together as a filling for crisp samosas. These are traditionally fried, but could alternatively be baked; set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F (220˚C) for 20-30 minutes until golden.
1 small onion, finely chopped
1 Tbsp (15 mL) canola oil
1/2 lb (250 g) lean ground beef
1 cup (250 mL) cooked or canned green lentils
1 jalapeño pepper, seeded and finely chopped
2 garlic cloves, crushed
2 tsp (10 mL) grated fresh ginger
1 tsp (5 mL) cumin
1/2 tsp (2 mL) garam masala
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 green onions, finely chopped
1/4 cup (60 mL) chopped fresh cilantro
2 Tbsp (30 mL) all-purpose flour
2 Tbsp (30 mL) water
1 (11 oz/312 g) pkg samosa or spring roll wrappers, thawed if frozen (24 pieces)
3 cups (750 mL) canola oil for frying
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