Spicy Beef Samosa
How to make spicy beef samosa?
This spicy beef samosa recipe is pretty straight-forward and doesn't require much. The most challenging part would be wrapping the samosas, but once you get the hang of it, it's pretty easy! You will start off by cooking the beef and adding all the spices.
Next, you will begin wrapping the samosas. This part is difficult to explain, but I tried my best in the recipe. You can also see the photos below for reference while using the directions in the recipe.
When should you make these?
The short answer is any time your heart desires. But making them BEFORE Ramadan to have them ready to go in the freezer is a game changer. And make them in bigger batches! This saves you so much time IN Ramadan. You want to minimize time in the kitchen and maximize time elsewhere, where it really matters. However, this doesn't only apply to Ramadan--you can make and freeze them for any other reason.
To do this, simply make the samosas as directed in the recipe, but don't fry them! Once all the samosas are wrapped, place them in one layer on a parchment-lined baking tray and freeze for a few hours. Once they are mostly frozen, you can transfer them to a ziploc bag or container for better storage. They should last up to 3 months in the freezer.
Now when iftar time comes around, just take the desired amount out of the freezer 30 minutes prior and fry!
If you love spicy beef samosa, then you would also enjoy these recipes: Shrimp Accra and Crispy Potato Samosa!
- 2 tbsp oil
- 1 medium onion, diced
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 green chili peppers, finely chopped (optional)
- 1 lb ground beef (lean)
- 1 tbsp ground cumin
- 1 tsp garam masala
- 1/2 tsp curry powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1/2 cup fresh cilantro, finely chopped
- samosa wraps
- 1 tbsp flour
- 3 tbsp water
- In a pan over medium-high heat, add oil. Add onions until soft and golden in colour. Add garlic and ginger paste (and optional green chili pepper) and cook for 1-2 minutes, stirring continuously.
- Add the ground beef and begin cooking while breaking beef into smaller pieces.
- Once beef is almost done cooking, stir in the spices (cumin, garam masala, coriander powder, curry powder, turmeric, salt) and continue to cook until beef is thoroughly cooked. Turn the heat off and stir in cilantro. Set aside until cool.
- Once beef is cool, start by making the paste. Mix together flour and water until a thick paste forms. Use this paste to seal the samosa wrap (see photos above for reference).
- Fold the left side of the samosa wrap over and fold again using edge of wrap as a guide. Next, pick up the wrap gently in hand to not unfold and begin gently stuffing the wrap with beef filling. Use the paste on samosa wrap and fold wrap over and around, gently pressing to seal. Continue until beef filling is finished (see photos for reference).
- Fry samosa for 2-3 minutes on each side or until golden brown.
- Serve with your favourite chutney and enjoy!
- Cook time will be different if frying from frozen.
