Name: Samosa in Filo with Sookha Keema
Ingredients: 2 tb Light vegetable oil; 1 c Finely-chopped onions; 4 ts Finely-chopped garlic; 1 1/2 tb Finely-chopped fresh ginger root; 2 Green chilies; seeded, minced; 1 lb Lean ground lamb or beef; 1/2 ts Ground cinnamon; 1 ts Ground cloves; 1 ts Ground cardamom; 1/2 ts Turmeric; 1 1/2 ts Kosher salt; 1/4 c Hot water; 2 ts Garam masala; 2 ts Lemon juice; 2 tb Chopped fresh coriander leaves; (or 1 tablespoon dried coriander); Filo dough

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats		Taste2	4	servings

INGREDIENTS

2	tb	Light vegetable oil
1	c	Finely-chopped onions
4	ts	Finely-chopped garlic
1 1/2	tb	Finely-chopped fresh ginger root
2		Green chilies; seeded, minced
1	lb	Lean ground lamb or beef
1/2	ts	Ground cinnamon
1	ts	Ground cloves
1	ts	Ground cardamom
1/2	ts	Turmeric
1 1/2	ts	Kosher salt
1/4	c	Hot water
2	ts	Garam masala
2	ts	Lemon juice
2	tb	Chopped fresh coriander leaves
		(or 1 tablespoon dried coriander)
		Filo dough

INSTRUCTIONS

Heat the oil in a skillet or large frying pan and add the onions. Fry the
onions over medium-high heat until they turn caramel brown (about 10
minutes), stirring constantly to ensure even browning. Add garlic, ginger,
and green chilies, and cook for an additional 2 minutes. Add lamb or beef,
and cook until the meat loses its pink color and begins to brown. Sprinkle
cinnamon, cloves, cardamom, turmeric and salt over the meat, stir for a
moment or two, and then add 1/4 cup hot water. Reduce heat, cover, and let
the meat cook thoroughly for about 25 minutes, stirring the mixture often
to prevent burning. (The moisture should be totally absorbed; if it is not,
uncover the pan, increase the heat, and cook until all the moisture has
evaporated.) Turn off heat and stir in garam masala, lemon juice, and
chopped coriander. Lay out a sheet of filo dough, brush it with butter,
repeat 3 more times. Cut into 4 long strips. Place keema at the base of one
strip and fold up like a flag into a triangle. Repeat with the second
strip. Continue in this fashion and use up all the keema. Fry filo
triangles in a deep-fat fryer with oil at 375 degrees. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4814 broadcast 03-25-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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