Samoussa Boeuf Curcuma

Serves : 24 samosa

Preparation : 45 minutes

Cooking : 15 minutes

Ingredients

200 g of ground beef
100 g of green pea Feel free to buy them frozen if you don't have the time or the kids to shell them!
1 carrot
2 onions small
10 g of fresh cilantro
2 tsp of turmeric
1 tsp of salt
1 tsp of pepper ground
1 tbsp of oyster sauce
1 tbsp of soy sauce
16 leaves of brick in the fresh food section of your grocery store
10 cl of frying oil Well-filtered sunflower and peanut oils are relatively stable at high temperatures. Avoid using olive oil for frying. The approximate amount will depend on how much oil you use.

Kitchen utensils
deep fryer optional: a cast-iron casserole dish or a deep skillet

Instructions

Preparing the stuffing

Cut the carrot into small cubes, then boil them for 10 minutes. Drain.
Slice the onions and chop the cilantro.
Heat 3 tbsp of oil in a wok or skillet. Add the onion and stir, then add the ground beef, soy sauce, oyster sauce, salt, pepper, and turmeric. Cook until browned, about 5 minutes, stirring occasionally.
Add the peas and the diced carrots. Stir for 2 minutes, then remove from the heat. Add the cilantro and give it a stir. Your stuffing is ready!
On each strip, place 2 tbsp of filling at one end, and fold the strip inward into triangles. Make sure to keep the triangle slightly taut each time. Check the picture on the right if this isn't clear!

Making and cooking samosas

When you reach the end of the strip, use the remaining piece to seal the samosa by tucking it into the previous fold, as if you were sealing an envelope.
Pour a little oil into a skillet, heat it up, and when it’s hot, sear the samosas over high heat on both sides until golden brown. Once cooked, place them on a plate lined with paper towels, and serve immediately with a nuoc mâm-based sauce.

Notes

If you don't plan to eat all your samosas right away, you can freeze them. To do this, fry them in oil without browning them, let them cool on paper towels, and place them in the freezer on parchment paper so they're easy to separate once frozen. To reheat them, place them while still frozen in a skillet or in the oven at 220°C for 10 minutes.