Recipe

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• 1 lb ground beef (or a combination of beef and lamb)
• 1 tbsp olive oil
• 1 small onion, minced
• 1 clove garlic, mashed
• salt and pepper
• 2 tbsp lemon juice
• 1/2 cup water
• 2 tsp garam masala
• 2 tbsp mint leaves
• 1 tsp cumin
• 1/4 cup pine nuts
• wonton wrapper (the amount varies depending on how full you fill your samosas, but about 25)
• oil (for frying )

• 1 Heat oil in a fairly large skillet.
• 2 Brown garlic and onions a bit (3-4 minutes or until translucent).
• 3 Add beef, season with salt and pepper to taste, and brown.
• 4 Drain off grease.
• 5 Add lemon juice, water, garam masala, mint, and cumin.
• 6 Stir to combine and simmer until liquid has mostly evaporated.
• 7 Add pine nuts and stir to combine.
• 8 Cook 2 minutes, remove from heat and allow to slightly cool.
• 9 Fill pastry with meat mixture, and seal edges by moistening the edges with water and pinching the edges together.
• 10 Heat oil over med-high heat.
• 11 Brown the samosas, turning frequently until golden, about 4 minutes total.
• 12 Drain on paper towels.
• 13 Samosas may be frozen either before or after deep frying.
• 14 If freezing before, thaw and then deep fry as above.
• 15 If freezing after frying, thaw and reheat in 350º oven until heated through, about 10 minutes.