Keema Samosas

Another non traditional use of phyllo pastry
Dish Type: appetizers Lifestyle: nut free



3/4 pound ground lamb

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric

salt to taste

2 tablespoons currants

2 tablespoons minced cilantro

6 sheets phyllo pastry, thawed

1/3 cup butter or margarine, melted

2 teaspoons sesame seeds


Combine lamb, onion, and spices in a skillet. Cook, stirring occasionally to break up meat, until meat is brown and onion is tender. Drain fat. Stir in currants and cilantro. Let cool slightly before filling samosas.

Preheat oven to 375º . Place 1 sheet of phyllo pastry on a work surface with short side toward you. Brush with melted butter or margarine. Cut phyllo into 6 long strips. Place 1 slightly rounded teaspoon of filling at the end of 1 strip. Fold right corner diagonally over filling so that bottom edge lines up with left edge of strip. Continue folding up into a triangular package, like a flag. Tuck any remaining phyllo under edge at end. Place samosa seam-side down on an ungreased baking sheet. Repeat with remaining filling and phyllo pastry. Brush tops with remaining butter or margarine; sprinkle with sesame seeds.

Bake 15-20 minutes until golden brown. Serve warm.

(Note: to make ahead, prepare samosas and arrange on baking sheet. Cover with plastic wrap and refrigerate up to 24 hours; uncover and bake as directed.)