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.

How to make a samosa

4 steps to folding a samosa