Serves: 5
Total Calories: 387
1. In a food processor, process together the fenugreek leaves, cilantro, garlic, ginger, and green chili pepper until minced. Add all the remaining ingredients, except the peas, and process again to mix well.
2. Transfer to a large nonstick wok or skillet, mix in the peas, and cook, stirring, over medium-high heat until the meat is golden and completely dry, 7 to 10 minutes. Let cool before using.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Meat Samosa Filling recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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