Beef Samosa Stuffed Baked Potatoes
4-6 Russet Potatoes, washed
For beef mixture:
2 Tablespoons Oil
1 teaspoon Mustard Seed
1 teaspoon Coriander Seed
1 cup Onions. diced
1 cup Carrots, chopped
1 lb Grass Fed Organic Minced Beef
1 Tablespoon Ginger, grated
2-3 cloves Garlic, minced
2 Turkish Bay Leaves
1 teaspoon Turmeric
1 Tablespoon + 1 teaspoon Garam Masala
¼ teaspoon ground Coriander
1 cup Frozen, Organic Peas
Up to ½ cup Water or Broth
Optional garnish or fresh cilantro or fresh chopped dates
Preheat oven to 220.
Wash & dry potatoes. Poke all over with a fork, cover with oil & season liberally with salt. Place in oven & cook for 30-45 minutes until a knife goes into them easily. Remove them from the oven & set aside. About halfway through cooking beef mixture, you'll cut them down the center & remove some of the insides. Set the insides to the side to add at the end of the beef mixture.
To make the beef mixture:
Add oil to a heavy skillet.
Add mustard & coriander seeds.
Once the seeds begin to pop, add onions & carrots. Sauté until the mixture is soft.
Add the minced beef & with a spatula, crumble the beef well.
Add in the grated ginger, fresh garlic & bay leaves. Continue to stir.
Add turmeric, garam masala, ground coriander, frozen peas, potato insides & water if the mixture is dry.
Season liberally with salt & let simmer.
Remove the bay leaves & fill each potato with the beef mixture.
Place back into the oven at 220 & cook for 10 minutes or until the potato is well heated.
Serve with optional garnish of fresh cilantro or chopped dates.