Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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