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Recipe by: wenceslas
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See below ingredients and instructions 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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