Taj Meat Samosa is a brand that sells a meat samosa in the marketplace of the United Kingdom online. But what is a meat samosa, or samosa, to begin with? Samosa is a small triangular pastry with spiced meat or vegetables, depending on what is prepared and served. It is prepared and deep fried with either ghee or oil. It is a snack that may not be everyone’s cup of tea but according to the Centre for Science and Environment, samosa is much healthier than a burger so the past claims about it being unhealthy can now be debunked. Depending on the ingredients and its concentration that has been put to make the samosa, it is possible to make a calorie-dense one, but is free of additives, preservatives, and flavourants. It can be made from fresh ingredients such as refined wheat flour, cumin, boiled potatoes, peas, salt, chilies, spices, and vegetable oil or ghee as a cooking agent among others. Since samosa can be made from a meat or aa vegetable, here is one meat samosa recipe using beef: Beef Samosa Preparation time: 20 minutes Cooking time: 20 minutes Ingredients 2 peeled large potatoes 1 cup of thawed frozen peas 2 tablespoons vegetable oil ½ teaspoon cumin seeds 1 crushed bay leaf 2 finely chopped large onions 1 pound ground beef 4 crushed cloves garlic 1 tablespoon minced fresh ginger root ½ teaspoon ground black pepper 1 ½ teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon chili powder ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 2 tablespoons chopped fresh cilantro 2 tablespoons chopped green chile peppers 1 quart oil for deep frying 1 (16 ounce) package phyllo dough Preparation Bring a medium saucepan of lightly salted water to a boil. Stir in the potatoes and peas. Cook until the potatoes are tender but still firm for about 15 minutes. Drain, mash together, and set aside. In a large saucepan over medium high heat, heat the oil. Then, put the brown cumin seeds and bay leaf. Mix in the onions and ground beef. Cook until beef is evenly brown and onions are soft for about 5 minutes. Mix in garlic and fresh ginger root. Season with 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 1 hour or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture into each phyllo sheet. Then, fold the sheets into triangles, pressing the edges together with moistened fingers. In small batches, fry until golden brown for about 3 minutes. Drain the excess and unnecessary oil on paper towels. Serve while hot and enjoy. Per serving: 258 calories, 7.6 grams of protein, and 23.8 grams of carbohydrates.