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1
Combine all ingredients except currants in medium saucepan.
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2
Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes.
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3
Stir in currants.
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4
Cool.
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5
(Can be made 3 days ahead.
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6
Chill.)
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7
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
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8
Add onion and saute until translucent, about 5 minutes.
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9
Add beef and saute until brown, breaking up clumps with back of spoon, about 5 minutes.
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10
Add curry powder and flour and saute 2 minutes longer.
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11
Transfer beef mixture to colander and drain oil.
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12
Cool.
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13
Lightly flour baking sheet.
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14
Arrange 12 wonton wrappers on work surface.
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15
Spoon scant 1 tablespoon filling in center of each.
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16
Brush edges with egg.
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17
Fold each wrapper diagonally in half, forming triangle.
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18
Press edges together to seal.
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19
Transfer to prepared baking sheet.
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20
Repeat with remaining wrappers and filling.
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21
(Can be made 8 hours ahead.
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22
Cover; chill.)
-
23
Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches.
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24
Heat to 350F.
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25
Working in batches, fry samosas until golden brown, about 2 minutes per side.
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26
Using tongs, transfer samosas to paper towels.
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27
Serve samosas with chutney.
