Tanzanian Samosas Recipe-
- 1” length of fresh ginger root, peeled and rough chopped
- 8 large cloves of garlic, peeled
- 2 lb. lean ground lamb (you can also use beef, but lamb is more traditional)
- 3 large onions, thinly sliced
- 1 tbsp. garam massala seasoning (a must have ingredient, for authentic Tanzanian flavor)
- 1 tbsp. curry powder
- 1 tbsp. freshly grated turmeric root
- Salt, to taste
- 2 lb. frozen eggroll dough, thawed
- All-purpose flour and water, mixed into a paste
- Cooking oil
- Place the garlic and ginger in a food processor or electric blender and pulverize them into one smooth mash.
- Mix and blend the mash into the ground meat.
- In a large mixing bowl, stir and blend together the mash/meat with the onions, turmeric, curry powder, and garam massala.
- Sauté the spiced meat mixture over low heat (without oil or grease) in a heavy-duty skillet, for about half an hour. Stir now and then, and keep breaking up the meat.
- Spoon off the fat.
- Cut the eggroll dough sheets into strips—about 3” by 6”. Fold one point up to form a triangular pocket. Fold over again, and then fill the pocket with enough of the meat mixture to fill the folded up tight samosa, but not ooze out.
- Bring down the top and seal all open sides with your flour and water paste. If you do it right, you should wind up with a neat, secure triangle of meat-stuffed pastry.
- Deep fry the stuffed samosas, a few at a time, in vegetable oil, until nice and golden brown.
- Drain off the fat in a colander, and serve your Tanzanian Samosas while still nice and warm. Good condiments are hot green chili peppers and green chutney.
Note: Fully cooked samosas, after cooling to room temperature, may be frozen and kept for a long time in a tightly sealed freezer container.