Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Steak or mutton mince 5 ml Fresh root ginger; grated
5 ml Salt 2 1/2 ml Borrie (tumeric)
5 ml Ground jeera (cumin) 1/2 bn Dhunia (coriander) leaves
5 ml Crushed dried chillies - chopped
-=OR=- Chili powder 2 Onions; chopped
5 ml Garlic; crushed 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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