Instructions: 1. In a medium skillet, heat oil over medium heat. Add onion and saute 5 minutes, or until golden, stirring often. Add garlic, ginger root, all ground spices, and salt to taste. Cook 5 minutes, stirring often.

2. Stir in ground beef; cook, stirring often, until meat loses its red color. Reduce heat to low; cover and simmer 10 to 15 minutes, until meat is tender. (add a little water if mixture becomes too dry) Stir in mint and cayenne, if desired; remove from heat.

3. Preheat oven to 400 F. Stack phyllo dough on oiled work surface. With sharp knife, cut lengthwise into stripe 21/2 inches wide. Work with 1 or 2 strips at a time, keeping remaining phyllo covered with towel. (I generally layer 3 strips or phyllo on top of each other, brushing each layer with margarine. This makes the outside thicker.) Spoon a small amount of beef filling on one end of phyllo strip. Fold phyllo over filling, then fold up diagonally three or four times to form a small triangle. (Keep folding until the end of the strip) Repeat with remaining phyllo and filling.

4. Place triangles on cookie sheet and brush with melted margarine. Bake 5 minutes. Reduce oven temperature to 375 F and bake 10 to 15 minutes longer, or until samosas are crisp and golden brown. Serve hot.

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