Samoosas - mince filling

Yield: 80 servings

Measure Ingredient
500 grams Steak or mutton mince
5 millilitres Salt
5 millilitres Ground jeera (cumin)
5 millilitres Crushed dried chillies =OR=- Chili powder
5 millilitres Garlic; crushed
5 millilitres Fresh root ginger; grated
2½ millilitre Borrie (tumeric)
½ bunch Dhunia (coriander) leaves chopped
2 \N Onions; chopped
30 millilitres Freshly chopped mint (opt.)

Wash and drain mince. Braise in a heavy-based frying pan until all the liquid has evaporated, stirring to prevent sticking and lumps forming. add salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves. Add onions and braise until well blended and mixture is fairly dry. Add mint,if using and mix well. Remove and let cool before filling samoosas

Fills about 80 samoosas.

From the Cape Malay Cookbook.

Courtesy of Jim Jamieson

Similar recipes