MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kenyan Samosas
 Categories: Indian, Lamb, Beef, Curry
      Yield: 80 Samosas
 
      1    Ginger root (1")
      6 cl Garlic
      2 lb Ground lean lamb or beef
      3 lg Onions; thinly sliced
      1 tb Mussala
      1 tb Curry powder
      1 tb Turmeric
           Salt; to taste
      2 lb Frozen egg-roll dough;
           - thawed
           Flour
           Oil
 
  Process ginger and garlic in blender until well mashed. Combine
  with meat, onions, mussala, curry powder, and turmeric. Saute in a
  heavy frying pan, without adding any fat, over a low heat
  30 minutes, stirring occasionally and breaking up the meat. Spoon
  off fat.
  
  Cut sheets of thawed egg-roll dough into strips about 3x6". Fold
  one point up to form a triangular pocket. Folk over again, and then
  fill the pocket with some of the meat mixture. Bring down the top
  and seal all open sides with a paste made of flour and water. You
  should end up with a neat, secure triangle of meat-stuffed pastry.
  
  Deep-fat fry filled samosas, a few at a time, in oil, until golden
  brown. Drain and keep warm.
  
  After frying and quick cooling, samosas may be frozen.
  
  To serve, thaw and place in a hot oven (400 F) until very hot.

  Recipe by Josefina Anita Brown-King
 
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