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A Touch of By: Noorbanu Nimji
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Meat Samosas
Delicious snack or hors d’oeuvre. Makes 20-24.
Instructions
Ingredients 1 lb.
lean ground beef, chicken or turkey
1/2 tsp.
salt
2mL
1/2 tsp.
crushed ginger (see glossary)
2mL
1/2 tsp.
crushed garlic
2 tbsp.
lemon juice
1/2 tsp.
cumin powder
2mL
1/2 tsp.
crushed hot pepper to to taste
2mL
1/4 tsp.
chilli powder
1mL
1
spring onion, finely chopped
2mL 30mL
1 1/2 c. small onion, finely chopped 1 tbsp.
500g
Add salt, ginger, garlle, lemon juice, cumin, hot pepper and chllli powder. Continue cooking untll all the water has evaporated and the mixture is completely dry. Drain fat thoroughly from the mixture in colander and then drain again on kitchen towel.
375 mL
chopped coriander leaves
15mL
1/2 tsp.
Garam Masala (see glossary)
2mL
chopped hot peppers (optional)
When mixture Is cool add chopped onions, fresh coriander leaves and garam masala. Adjust salt and chopped hot peppers to taste.
Make paste by blending water and flour.
Paste: 2 tbsp.
all-purpose flour
30mL
3 tbsp.
water
45mL
3 tbsp.
water
45mL
3 c.
oil for deep·frying
Fold Samosas as shown in the diagram on the opposite page (see Samosa Pastry Preparation)
750mL
Cook ground beef on medium heat, stirring and breaking all lumps untll the colour of the meat starts to change.
Samosa Pastry (Pre-preparred - page 20)
For smooth crisp pastry, deep fry Samosas as follows. Deat all to 200°F (100°C). Place a few Samosas in oil, turn heat to medium and cook turning often untll golden brown. Drain on paper towels. Garnish with lemon wedges and serve hot. Can also be served with Tamarind Chutney. For prolonged frying, remove half of the hot oil from the wok and add more cold all and then fry additional samosas, or wait until the oil cools down. For best results never fry Samosas in oil that is too hot.
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