Bring a medium saucepan of lightly salted water
to a boil. Stir in potatoes and peas. Cook until potatoes are tender
but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin
seeds and bay leaf. Mix in onions and ground beef. Cook until beef
is evenly brown and onions are soft, about 5 minutes. Mix in garlic,
fresh ginger root.
Season with black pepper, salt, cumin, coriander, turmeric, chili
powder, cinnamon and cardamom. Stir in the mashed potato mixture.
Remove from heat and chill in the refrigerator for 1 hour, or until
cool.
Heat oil in a large, heavy saucepan over high heat.
Mix cilantro and green chile peppers into the potato and beef mixture.
Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
Fold sheets into triangles, pressing edges together with moistened
fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on
paper towels and serve warm.
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