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Ethiopian - Curry Spiced Samosas Recipe

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This recipe for Ethiopian - Curry Spiced Samosas, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, August 21, 2009


1 tsp Grnd. Turmeric cup yellow onion
tsp Grnd. Ginger 1 pound Yukon gold potatos
tsp Grnd. Cinnamon peeled & inch diced
1 cups All purpose flour cup chopped carrot
tsp Salt 2 tsp Red curry paste
tsp baking soda 1 garlic clove - minced
cup Hot water 1 cup water
6 TBS Lemon Juice 1/3 cup coconut milk
1 tsp Peanut oil 2 tsp Lime juice
tsp salt

To prepare dough: Combine turmeric, ginger and cinnamon in skillet over medium heat and toast for 30 seconds. Place flour, baking soda, salt and toasted spices into food processor and pulse to combine. Combine hot water, lemon juice and oil and add through food shoot while processor is running until dough forms a ball. Place dough into bowl coated with cooking, turning to coat, cover and let stand 15 minutes.

To prepare filling: Coat frying pan with cooking spray. Cook onions and potatoes until onion is tender. Add carrot, curry paste and garlic and cook 5 minutes. Add water and coconut milk and simmer until almost dry and potatoes are tender. Add lime juice and salt and let cool.

To assemble: Divide dough into 12-14 portions and roll to 3 circles on lightly flowered surface. Place 1 TBS filling in center. Brush edges of dough with water, fold over and crimp edges with fork.

Optional: Can also be cooked on a baking sheet with a light cooking spray, place somosas on and lightly coat them with cooking spray. Bake at 400 degrees for about 5 minutes.




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