July 12, 2017
Lunch, Beef, Ground Beef,
Lamb/Mutton, Appetizers, African, Cooking For A Crowd, Baby Shower, Christmas, Entertaining, Deep Fry, Stove Top, No Eggs, Non-Dairy, Make it from scratch, Spices, Spicy, Kosher Meat more
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"These are a great wrap that is filled with seasonings that will wake up your pallet."
Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions, and ground beef or lamb. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix cilantro and green chile peppers into the potato and beef mixture.
In a small dish or cup, mix together a little flour and water to make a thin paste.
If using phyllo, place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together and moisten with water/flour paste. If using wonton / eggroll wrappers, Using one wrapper at a time, place filling in the middle and fold into the shape of a triangle, close it and seal with paste. Repeat until filling are used up.
In small batches, fry until golden brown on both sides, about 3 minutes. Drain on paper towels and serve warm.
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