My favorite Samosas

1 large pack egg roll wrappers
1 lb. Ground beef or lamb
1 cooked medium potato (I toss in leftover mashed sometimes)
¼ cup cooked green peas
1 med. Onion, grated
1 clove garlic, crushed
½ inch piece fresh ginger, grated (I just use it, already ground, from the
bottle!)
2 teaspoons curry powder (remember, curry here is a lot weaker then Kenya -
add to taste)
½ tsp. Chili powder
¼ tsp. Turmeric
1 tsp. Salt
¼ tsp. Black pepper
2 tbsp. Butter
1 tbsp lemon juice
1 tbsp fresh coriander, chopped - or mint (I skip this)

Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approx. 2 tbsp of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 ¾ inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.

Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with fresh mint chutney.