The problem with samosas is that they’re snacks. And when you eat 6 (ahem, 8) of them in one sitting, you kinda start to feel bad about yourself…
I’ve got a solution to the samosa snacking problem: DECONSTRUCTED BEEF SAMOSAS!
What does that even mean? It meansss you can eat as much samosa filling as you want! Well, it kinda, basically means that.
It’s essentially a plate of samosa filling with a side of coconut flour naan or paleo naan that has been baked in an oven to make it more crisp and pastry-like! Then you use the crackery, crispy bread to scoop beef samosa filling into your mouth.
Eating deconstructed samosas means there’s no one secretly counting how many samosas you’ve eaten since they’ve been talking to you. Yes, samosa shaming is a real thing.
If you’re an Indian food fan then you might be thinking that this samosa filling is the same thing as keema. It’s not! Okay, it’s pretty similar but when I think of keema – I think of a dish that has to be made with tomatoes. This recipe is tomato-free (but if you want keema, I’ve got a recipe for it in my eBook).
Not feeling the whole deconstructed samosa thing? That’s okay. You can just reconstruct it by making my super easy gluten-free samosa pastry:
But warning: unless you have serious self control, you will likely be unable to stop yourself from consuming ALL the samosas within reach.
Love Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes, many of which you won’t find on my blog (pakoras, vadas, chaat, gulab jamun, JALEBIS and lots more)!
- 3 tablespoons ghee or butter, divided
- 1 pound ground beef
- 1 pound potatoes, peeled and cubed (I used 4 medium red potatoes)
- 1 teaspoon cumin seeds
- 2 onions, diced
- 1 serrano pepper, minced
- 1 inch ginger, minced
- 2 teaspoons coriander powder
- 2 teaspoons garam masala
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne
- 1 cup peas
- Small handful of cilantro leaves, minced
- 1 batch of Paleo Naan or Coconut Flour Naan
- Melt 2 tablespoons of ghee/butter in a saute pan over medium heat.
- Add the chopped potatoes and fry for 20 minutes, or until cooked through. Set aside for now.
- Melt the remaining 1 tablespoon of ghee/butter to the pan and then add the cumin seeds. Once they brown, add the onion and serrano pepper and stir-fry for 3-4 minutes, or until the onions soften.
- Add ginger, spices, stir-fry for a minute, then add the ground beef. Cook until the beef is browned and cooked through.
- Add the peas and potatoes to the pan, stir for about 5 minutes, then garnish with cilantro and serve.
- Bake the naan in the oven at 400F for 10 minutes, or until the bread becomes crispy and pastry-like.