1 lb braising steak (500 g), like chuck, skirt, or flank
¾ cup flour (100 g)
1 large carrot
1 medium onion
½ pt ale (240 mL)
½ cup stock (100 mL)
2 sprigs fresh thyme
1 cup frozen peas (150 g)
⅜ cup greek yogurt (100 mL)
¾ cup fresh mint (35 g)
1 lemon wedge
1 pinch salt
1 cup flour (120 g)
1 tablespoon vegetable oil
2 teaspoons fresh rosemary, minced
1 teaspoon salt
¼ cup water (40 mL)
¼ cup vegetable oil (50 mL)
Nutrition Info
Calories 842
Fat 32g
Carbs 79g
Fiber 5g
Sugar 16g
Protein 51g
How to Make It
1. Step
Cut steak into 8 mm (¼ inch) cubes.
2. Step
Toss with flour to coat evenly.
3. Step
In a large stock pot or dutch oven, sear steak pieces in batches.
4. Step
Remove all steak and sauté 1 large carrot and 1 medium onion, diced, until translucent. Add steak back to the pot with carrots and onions.
5. Step
Pour over 240 ml (½ pint) of ale and 100 ml (½ cup) of stock.
6. Step
Add 2 sprigs of thyme. Simmer for 1-2 hours, the longer the better.
7. Step
For the Samosa dough, combine flour, 1 tbsp vegetable oil, 2 tsp minced rosemary, and 1 tsp salt.
8. Step
Add water, a splash at a time, working the flour into a dough. You’ll end up using approximately 40 ml (3 tbsp). Let dough rest 30 minutes before using.
9. Step
For Minted Mushy Peas, in a food processor, whizz up frozen peas, greek yogurt, a bunch of mint, a squirt of lemon, and a pinch of salt.
10. Step
To form the Samosa, split the dough in half and then in half again. Take one of these quarters and roll it into a flat circle, about 2 mm (⅛ inch) thick. Cut this dough in half with a knife.
11. Step
Pick up 1 semi-circle, and wipe the flat edge with a wet finger. Fold this flat edge together to form a cone, pinch together the overlapping dough. Holding in one hand like a cone, fill 80% full with cooled samosa filling. Wipe the rim of the cone with a wet finger and pull together, pinching to seal.
12. Step
Shallow fry in approximately 3 cm (1 inch) of vegetable oil.
