Meat samosas

 

            These spicy minced meat fritters can be accompanied by a mixed salad.

18 samosas

Stuffing

• 30 ml olive oil
• 2 medium onions, finely chopped
• 250 gr lean ground lamb or beef
• 3 or 4 cloves of garlic, finely chopped
• 1 cm fresh ginger, grated
• 2 ml ground turmeric
• 10 ml ground coriander
• 7 ml ground cumin
• 2 to 5 ml chili powder
• 2 ml salt
• 125 ml water
• 180 gr frozen peas
• 30 ml dried coconut
• 5 ml garam masala
• 1 or 2 green chili peppers, finely chopped
• 30 ml chopped fresh coriander
• 15 ml lemon juice

Dough

• 375 ml all-purpose flour
• 2 ml salt
• 30 ml ghee or butter
• 75 ml lukewarm water
• Vegetable oil for frying
• Sprigs of parsley, to decorate

Stuffing

1. Heat the olive oil in a frying pan over medium heat and sauté the onions until lightly browned.
2. Add the meat, garlic and ginger; sauté, stirring often, until liquid has evaporated and reduce heat to low.
3. Add turmeric, ground coriander, cumin, chili powder and salt; cook until meat is lightly browned, stirring occasionally.
4. Add the water and peas; bring to a boil, cover and simmer for 25 to 30 minutes, stirring occasionally.
5. Stir in coconut, garam masala, green chiles and fresh cilantro; remove from heat, stir in lemon juice and let cool completely.

Dough

1. Place the flour and salt in a bowl, add the ghee or butter and gently rub in until the mixture resembles breadcrumbs.
2. Add the water and mix to obtain a soft dough; knead until the dough is smooth.

Confection

1. Divide the dough into 9 balls; rotate each ball in your hands in a circular motion, then flatten them.
2. Roll out each of the loaves into a circle 10 cm in diameter, then cut in half; use each half-circle of dough to make an envelope.
3. Moisten the right edge with a little lukewarm water; fold each half circle of dough in half to form a cone and seal the straight edges by pressing them firmly.
4. Stuff the cones, leaving a 5mm space at the top of the cone; moisten top edges and press firmly.
5. Heat the vegetable oil to 350F (180C) in a wok.
6. Fry the samosas over low heat until golden brown, then drain on paper towels.
7. Keep warm until all the samosas are ready.
8. Serve hot and garnish with sprigs of parsley.

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