You may hear people who have traveled to or tasted Burmese food said that Burmese cuisine is somewhat a hybrid of Indian, Chinese and Thai.
If I may put it this way, Ametha pudeena samosa or beef and mint samosa is one of the examples of the Indian-inspired dishes.
The samosa is filled with ground beef that is cooked and flavored with cumin, coriander seeds, onion, garlic and mint. I found this samosa very delicious and flavorful.
The only “complexity” (if I may say so), is in wrapping the samosa into triangle shape. But again, I didn’t find it awfully complex either. I did it, so you can too 😉
The tamarind sauce is really a wonderful complement to this beef and mint samosa. This will be a great appetizer dish. Recipe is adopted from The Food of Burma.
- 1½ tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- 9 oz (250 g) minced beef
- 4 cloves garlic, finely chopped
- ½ inch-ginger, finely chopped
- 1½ Tbsp canola oil
- 2 cups finely chopped onions
- ½ cup chopped mint leaves
- 1½ tsp salt
- 8-10 spring roll wrappers, cut into 2½ x 8 inches (6.5 x 20 cm) strips
- 1 cup peanut oil for deep-frying
- 2 bulbs of garlic, finely chopped
- 2 Tbsp tamarind paste
- 1 tsp grated fresh ginger
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- 4-5 bird's eye chili (seeded if you like and chopped)
- Grind cumin, coriander and pepper in a mortar if you have one, otherwise, you can use food processor. Mix the meat with garlic and ginger. Heat oil in pan and stir-fry the meat for 3 minutes over high heat. Add ground ingredients and continue to stir-fry for 6 minutes. Add onion, mint and salt. Fry for a further 2 minutes until dry
- Hold a strip of spring roll wrapper vertically and fold down top left corner to form triangular flap at end. Next, fold down slanted end to form a rectangle of 2½ x 5 inches (6.5 x 13 cm). Fold top right corner down, turn wrapper upside down and hold as a cone leaving a 2½ x 2½ inches (6.5 x 6.5 cm) square flap above it. Insert meat into cone and fold down flap to make a triangle shape. Seal wrapper with a dab of water
- Heat oil in a deep small pan and deep-fry until golden brown. Place on paper towel to drain extra oil. Place on serving platter. Serve with tamarind sauce
- Place the tamarind paste in a bowl and add about 2-3 Tbsp of lukewarm water. Mash with fork to extract the tamarind and then strain off to get the tamarind juice. Place the extracted tamarind juice and everything else in a bowl and mix well. Have a taste, it should be sour, sweet and salty