Saucepan@saucepan · Shared this recipeFollowCape Malay · snackDelectable Mince Samoosa Recipe (Keema Samosa)Crispy pastry pockets filled with fragrant minced beef or lamb, onion, coriander, and spices, in the Cape Malay style.total1 hr 20 minprep20 mincook30 minservings25Original recipe on tantalisemytastebuds.comKeep this recipeAdd a copy of Delectable Mince Samoosa Recipe (Keema Samosa) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients25 servingsBack to 25 servings7.5 ml salt240 g onion, 1 large finely chopped500 g minced beef or lamb10 ml grated garlic or garlic paste, approximately 2 teaspoons5 ml grated ginger or ginger paste, approximately 1 teaspoon5 ml salt, approximately 1 teaspoon, to taste2.5 ml turmeric powder, approximately 1/2 teaspoon5 ml chili powder, approximately 1 teaspoon5 ml coriander powder, approximately 1 teaspoon5 ml cumin powder, approximately 1 teaspoon1 red chilli, sliced250 ml fresh coriander leaves and stems70 g cake flour, approximately 125 ml or 1/2 cup30 ml water25 samoosa pastry sheetsStepsClear checksTap an ingredient or step to check it off.1Step 1: Peel and finely chop the onions, then place them into a stainless steel colander or strainer.2Step 2: Rub the onions with salt and let sit for 5 minutes, then pour over a kettle of boiling water and allow to drain.3Step 3: Squeeze out the excess moisture from the onions by placing them in a clean unused tea towel and turning the edges tight.4Step 4: Heat a high sided frying pan on medium high without oil and add the minced beef or lamb.5Step 5: Cook the minced meat until it is crumbly and no liquid remains. This may take about 20 mins on medium high.6Step 6: Add the garlic, ginger, turmeric, chili powder, coriander, cumin powder, salt and sliced chilli and cook through for 5 minutes.7Step 7: Add the drained chopped onions and stir to combine thoroughly, then remove from heat. You don't need to cook the onions more than that.8Step 8: Place the mixture into the stainless steel colander over a bowl and allow to cool and drain of excess liquid.9Step 9: When the mixture is completely cool, chop the coriander and stir through before filling the samosas. Use a sharp knife so the coriander doesn't bruise and turn brown.10Step 10: Mix the flour and water for the glue when the chicken filling is cool and you are about to assemble.11Step 11: Take the short end of the samoosa pastry strip and fold across until it is aligned with the long end and fold over once more to make a triangle shaped pocket.12Step 12: Fill the pocket with one tablespoon of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.13Step 13: Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.14Step 14: Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.15Step 15: Fold the glued section against the triangle and ensure that all the corners are tight.16Step 16: Deep fry in hot oil and serve immediately.getsaucepan.com/r/4fe957f6-7977-4206-8c2a-d5864050a75b · Original: https://www.tantalisemytastebuds.com/cape-malay-mince-samoosa-recipe/
