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 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