Samosas with beef and cilantro with mango chutney

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Ingredients

1 tablespoon canola oil

1 cup finely chopped onion

3 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons curry powder

1 teaspoon ground cumin

1 pound lean ground beef

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground pepper

1 cup frozen baby peas

1 tablespoon fresh lime juice

1⁄4 cup honey

1⁄4 cup chopped fresh cilantro

1 package egg roll wrappers

1 egg, beaten

Canola oil for frying

Mango chutney, to serve

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Preparation

For samosa, heat oil in nonstick skillet over medium-high heat. Add onion, garlic and ginger; cook for 2 minutes. Add curry powder and cumin; cook, stirring continuously for

1 minute. Add ground beef and cook 5 to 7 minutes or until no longer pink. Season with salt and pepper. Stir in frozen peas and lime juice. Cook 1 to 2 minutes. Add honey and chopped cilantro; set aside.

Arrange 10 wrappers on work surface. Place 1 tablespoon filling in center of wrapper. Brush edges with beaten egg. Fold into triangle and press edges to seal. Transfer to parchment lined baking sheet. Repeat with remaining wrappers. Cover and freeze, then transfer to airtight container and store in freezer up to 2 months. Makes 30.

To serve, heat 2 inches oil in heavy medium saucepan over high heat. Fry thawed samosas in batches until golden, about 30 seconds per side. Transfer to paper towel to drain. Serve immediately with mango chutney.