Name: Meat Turnover Filling
Total time: PLACEHOLDER
Ingredients: 2 teaspoons ground coriander; 2 teaspoons cumin; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 tablespoon vegetable oil; 1 1/2 pounds 85 percent lean ground beef or lamb; 1 large onion , minced; 1 teaspoon Salt; 5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons); 1 tablespoon minced fresh ginger , or grated fresh ginger; 2 teaspoons tomato paste; 1/2 cup frozen peas , thawed; 2 tablespoons plain whole-milk yogurt

Meat Turnover Filling

By America's Test Kitchen

Published on October 3, 2007

Yield

Makes enough for 24 turnovers

Ingredients

Spices

2 teaspoons ground coriander 2 teaspoons cumin ¾ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon cayenne pepper

Beef Filling

1 tablespoon vegetable oil 1 ½ pounds 85 percent lean ground beef or lamb1 large onion, minced1 teaspoon Salt 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)1 tablespoon minced fresh ginger, or grated fresh ginger2 teaspoons tomato paste ½ cup frozen peas, thawed2 tablespoons plain whole-milk yogurt

Before You Begin

You can substitute low-fat or nonfat yogurt here—it might curdle a bit when cooked in step 3, but the curds will be nearly undetectable once inside the samosas.

Instructions

Combine the spices in a small bowl and set aside. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and all the liquid has cooked off, about 7 minutes. Drain the meat in a fine-mesh strainer set over a bowl to reserve the drippings.

Return 2 tablespoons of the reserved drippings to the skillet, add the spices, and sauté over medium-high heat until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, ginger, and tomato paste, and cook until fragrant, about 30 seconds.

Stir in the drained meat, peas, and yogurt, and cook until the mixture is cohesive and no longer wet, about 2 minutes. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Season with salt and pepper to taste before using. (The filling can be refrigerated for up to 2 days.)