Samoosas-Mince Filling
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Samoosas-Mince Filling
500 g Steak or mutton mince
5 ml Salt
5 ml Ground jeera (cumin)
5 ml Crushed dried chillies =OR=-Chili powder
5 ml Garlic; crushed
5 ml Fresh root ginger; grated
2 1/2 ml Borrie (tumeric)
1/2 bn Dhunia (coriander) leaves chopped
2 Onions; chopped
30 ml 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
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