Beef Samosas

Ingredients

• 1  bay leaf crushed
• 1 teaspoon chili powder 
• 0.5 teaspoon cumin seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger root fresh minced
• 4 cloves garlic crushed
• 2 tablespoons chile peppers green chopped
• 1 pound ground beef 
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 1 teaspoon ground turmeric 
• 1 quart oil for deep frying
• 2 large onions finely chopped
• 1 cup peas frozen thawed
• 16 ounce phyllo dough 
• 2 large potatoes peeled
• 1.5 teaspoons salt 
• 2 tablespoons vegetable oil 

Equipment

• paper towels
• sauce pan

Directions

1. 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.
2. Drain, mash together and set aside.
3. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf.
4. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes.
5. 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.
6. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
7. Heat oil in a large, heavy saucepan over high heat.
8. Mix cilantro and green chile peppers into the potato and beef mixture.
9. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
10. In small batches, fry until golden brown, about 3 minutes.
11. Drain on paper towels and serve warm.