Cape Malay Mince Samoosa recipe (beef or lamb)
Cape Malay Mince Samoosa recipe (beef or lamb)
This Cape Malay Mince Samoosa recipe for crispy pastry pockets filled with fragrant minced beef or lamb meat, onion, coriander and heady spices, is perfection in every bite.
Equipment
Ingredients
Onions
- 7.5 ml salt
- 240 grams onion 1 large finely chopped
Filling
- 500 grams minced beef or lamb
- 10 ml grated garlic or garlic paste approximately 2 teaspoons
- 5 ml grated ginger or ginger paste approximately 1 teaspoon
- 5 ml salt, to taste approximately 1 teaspoon
- 2.5 ml turmeric powder approximately 1/2 teaspoon
- 5 ml chili powder approximately 1 teaspoon
- 5 ml coriander powder approximately 1 teaspoon
- 5 ml cumin powder approximately 1 teaspoon
- 1 red chilli, sliced
- 250 ml fresh coriander leaves and stems
Assembly
- 70 grams cake flour approximately 125 ml or 1/2 cup
- 30 ml water
- 25 samoosa pastry sheets
Instructions
Onions
- Peel and finely chop the onions then place into a stainless steel colander or strainer.
- Rub the onions with salt and let sit for 5 minutes then pour over a kettle of boiling water and allow to drain.
- Squeeze out the excess moisture from the onions by placing it in a clean unused tea towel, and turning the edges tight.
Filling
- Heat a high sided frying pan on medium high without oil and add the minced beef or lamb.
- Cook the minced meat until it is crumbly and no liquid remains. This may take about 20 mins on medium high.
- Add the garlic, ginger, turmeric, chili powder, coriander, cumin powder, salt and sliced chilli and cook through for 5 minutes.
- 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.
- Place the mixture into the stainless steel colander over a bowl and allow to cool and drain of excess liquid.
- 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.
Assembling the samosa
- Mix the flour and water for the glue when the chicken filling is cool and you are about to assemble.
- 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.
- Fill the pocket with one tablespoon of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.
- Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.
- Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.
- Fold the glued section against the triangle and ensure that all the corners are tight.
- Deep fry in hot oil and serve immediately.
Nutrition
Calories: 124kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 366mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 128IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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