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wonton wrappers filling red onion lean ground lamb ginger turmeric garlic cayenne salt cinnamon fresh coriander mint water
Viewed: 63 - Published at: 7 years agoIngredients
- 48 wonton wrappers
- Filling
- 1/2 cup red onion, finely chopped
- 1 lb lean ground lamb or 1 lb beef
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon cayenne
- salt
- 1/2 teaspoon cinnamon
- 4 sprigs fresh coriander, chopped
- 3 sprigs mint, chopped
- 2 cups water
Method
- Combine all filling ingredients in heavy sauce pan.
- Bring to a boil and stir to keep smooth.
- Reduce heat to medium and let mixture simmer uncovered.
- Correct flavor for spices and salt balance.
- As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
- Cook until all liquid evaporates.
- If ground meat has a lot of fat, drain off at this point.
- Let mixture cool slightly before stuffing.
- Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
- Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
