Recipe - Samoosas - Mince Filling

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 One half ml Borrie (tumeric)
One half bn Dhunia (coriander) leaves
chopped
2 Onions; chopped
30 ml Freshly chopped mint (opt.)

Wash and drain mince. Braise in a heavybased 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini