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Name: Samosa in Filo with Sookha Keema
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Ground cardamom; 1 1/2 ts Kosher salt; 2 tb Chopped fresh coriander; 2 Green chilies; seeded,; 1 ts Ground cloves; 1 1/2 tb Finely-chopped fresh ginger; 1/4 c Hot water; 2 ts Lemon juice; 2 ts Garam masala; 1 lb Lean ground lamb or beef; 1/2 ts Ground cinnamon; 1/2 ts Turmeric; (or 1 tablespoon dried; Filo dough; 1 c Finely-chopped onions; 2 tb Light vegetable oil; 4 ts Finely-chopped garlic

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INGREDIENTS

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

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

NOTES

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Samosa in Filo with Sookha Keema

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

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

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 4 servings

Calories: 67
Calories from Fat: 64 (96%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 439.4mg		15 %
Potassium 19.3mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.8g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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