Tanzanian Samosas are Tanzania’s version of the meat pie. They remind me of Asian eggrolls in texture, but in a triangular shape.

Tanzanian Samosas Recipe-

Ingredients:

• 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

Directions:

1. Place the garlic and ginger in a food processor or electric blender and pulverize them into one smooth mash.
2. Mix and blend the mash into the ground meat.
3. In a large mixing bowl, stir and blend together the mash/meat with the onions, turmeric, curry powder, and garam massala.
4. 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.
5. Spoon off the fat.
6. 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.
7. 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.
8. Deep fry the stuffed samosas, a few at a time, in vegetable oil, until nice and golden brown.
9. 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.

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