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Whether you’re a newcomer to samoosa-making or a seasoned expert, this recipe guarantees a batch of samoosas that will leave your taste buds dancing. In this step-by-step guide, we’ll show you how to create a batch of these irresistible samoosas that are perfect for sharing with family and friends.
Never did I ever think I would need to make Samoosa’s. It only when we lived in Cape Town I truly missed samoosas. We bought a few but they weren’t as nice as the ones you have access to in Durban and they weren’t as nice my grans samoosas.
So this was completely winged. Fortunately I measured everything. Th filling is suitable for just over 1 dozen. And if you starting off you can certainly use this recipe. If you are looking to make a bigger batch, just adjust the recipe accordingly.
INGREDIENTS
MAKES 12
- 2 Tablespoons Oil
- 300g Lamb Mince
- 1 Teaspoon Ginger and Garlic Paste
- 50g Diced Onions
- 3 Green Chillies, finely chopped
- 3 Teaspoons Fresh Coriander, chopped
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Masala Spice
- 1/2 Teaspoon Dhania Jeera Powder (Coriander-Cumin Powder)
- Salt, to taste
METHOD
- Sizzle and Sear:
- Begin by heating 2 tablespoons of oil in a pot. Add the 300g of lamb mince and cook until it undergoes a colour transformation, turning a rich shade of brown.
- Ginger-Garlic Infusion:
- Stir in 1 teaspoon of ginger and garlic paste, letting their aromatic essence infuse the mince with layers of tantalising flavour.
- Spice Symphony:
- Introduce the harmonious blend of 1/2 teaspoon of turmeric powder, 1 teaspoon of masala spice, and 1/2 teaspoon of dhania jeera powder. Enhance the mix with a pinch of salt, allowing the spices to dance with the mince for a few minutes.
- Onion Elegance:
- Add 50g of diced onions and the finely chopped green chillies to the pot. Sauté until the onions turn translucent, and the mince takes on a delightful dry texture.
- Once the mince reaches a state of flavourful perfection, let it cool slightly. Introduce 3 teaspoons of freshly chopped coriander, stirring to combine and infuse the mixture with a burst of freshness.
- Filling the Magic:
- With the mince mixture ready, you’re now prepared to fill your samoosa pur. Spoon a portion onto each wrapper and fold them into the iconic triangular shape, sealing the edges with a touch of the flour paste.
- Crispy Delights:
- Heat oil in a pan and carefully fry the filled samoosas until they achieve a golden-brown crispiness. Alternatively, store them in a container and freeze for future indulgence.
- Serve and Savour:
- Present your Lamb Mince Samoosas with a side of hot sauce for an extra kick of flavour. Share these delectable treats with loved ones or relish them solo, savouring each bite that captures the essence of Durban’s culinary legacy.
