I love when Zac decides to cook international cuisine for the family. He broadens our “food world” when he tries his hand at new recipes. Zac has been super thoughtful, trying recipes that are middle of the road on new flavors. We had the whole family at home on this Sunday and the family loved this recipe. It’s so fun seeing all my kids cooking together!!
2 large potatoes, peeled
1 cup peas, thawed
2 Tablespoons vegetable oil
1 teaspoon cumin
1 bay leaf, crushed
2 onions, finely chopped
1 pound ground beef or 1 pound lamb ( it adds a little more spice)
4 garlic cloves, minced
1 Tablespoon minced fresh ginger
1 teaspoon black pepper
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped chile peppers
1 quart oil for deep frying
1 package phyllo dough
- Bring a medium saucepan of salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, it will take about 15 minutes. Drain, mash together and set aside.
- In a large saucepan over medium high heat. Heat the oil. Brown meat, onions, cumin and bay leaf, about 5 minutes and onions are soft.
- Mix in garlic, fresh ginger, black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for an hour or until its cooled.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green chile peppers into the potato and beef mixture. Place about 1 Tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
- In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.