And by everyone, I mean all of the authors of this blog.
1 Medium onion, chopped
2 Garlic cloves, minced
1 lb Ground beef
Juice of half a lemon
3/4 Cup Chopped Coriander
1 Beef Bouillon Cube
1 Tbsp Turmeric
1 Tbsp Red Chili Powder
1 Tbsp Coriander Powder
2 Tsp Cumin Powder
Add ground beef.
While beef begins to fry, add minced garlic.
Sauté until all pink from beef is gone.
Drain the beef in a strainer to remove excess fat.
Place beef back into frying pan and add all spices as well as the beef bouillon.
Sauté for 2 to 3 minutes, giving the spices a little time to cook.
Add chopped Coriander and the lemon juice.
Continue to fry for 2 to 3 minutes until the coriander has wilted.
Take pan off element and let the beef cool before filling the samosas.
Making the samosas:
Using either square-shaped wonton or eggroll wraps, dip your finger in some water and wipe two edges of the wrap so as to create a partly sealed triangle.
In the opening of the triangle, place some of the beef mixture, leaving some room to wipe water onto the remaining edges. Seal the wrap by pressing the edges together.
In a small frying pan heat some oil to med-high and shallow fry samosas until it has a golden brown colour. Remove and place on paper towel to absorb oil.
You can prepare large amounts and freeze them in bags. To fry, no need to defrost - You can fry straight out of the freezer!