Meat Samosas

Filling

4 oz minced meat (lamb or beef)

1/2 green chilli - chopped and seeded

1/4 teaspoon ginger paste

1/4 teaspoon garlic paste

1 teaspoon corn oil

1 spring onion - finely chopped

1/4 teaspoon crushed white cumin seeds (or powder)

1/2 onion - finely chopped

1/4 teaspoon garam masala

2 teaspoons fresh coriander leaves - chopped

1 teaspoon mint sauce (without juice) OR fresh mint

1. Fry mince in dry pan with salt, ginger and garlic for approx. 2 minutes.
2. Add green chilli, cumin, garam masala and about ¾ of onion.
3. Cook for approx. 15 minutes, adding oil only if necessary.
4. Remove from heat, then add spring onion, mint, coriander and remaining raw onion.

Pastry

6 oz plain flour

pinch of salt

oil for frying

1. Mix flour and salt with water to give a stiff dough.
2. Knead well and leave to rest.
3. Roll golf-ball sized pieces out into a rough circle, then cut in half.
4. Oil a heavy pan and cook dough semi-circles briefly on each side, keeping oiled to ensure they remain moist.

Sauce

2 teaspoons concentrated tamarind

2 oz grated onion

1/4 teaspoon salt

1/4 teaspoon chilli powder

2 teaspoons mint sauce

2 fl. oz water

1. Mix all ingredients together.

Construction

1. Make samosas as shown below, sealing with flour & water paste.
2. Deep fry for approx. 4 to 5 minutes and serve immediately.

4 steps to folding a samosa