Description
The mint goes in last. Spiced Mint Mince Samosa Filling brings fresh flavour to every crisp bite.
Ingredients
Units
Scale
- 1 kg mince of your choice, beef, lamb or chicken
- 1/2 tsp turmeric
- 2 tsp dhania jeera powder
- 2 tsp ginger and garlic paste
- 1 tsp chili powder
- 1 stock cube, beef, chicken or vegetable
- Salt, to taste
- 1 tsp garam masala
- 2 large onions, finely chopped
- 4 green chilies, finely chopped, or more or less to taste
- 1 bunch fresh mint, finely chopped
- 1 to 2 tsp oil, only if needed for chicken mince
Instructions
- Add 1 kg mince, 1/2 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 1 tsp chili powder and 1 stock cube to a large pan over medium-high heat.
- Cook for about 15 to 20 minutes, breaking the mince up with a wooden spoon as it cooks. Stir regularly and keep cooking until the mince is completely cooked and most of the liquid has evaporated. You want the mince nicely coated in the spices, not sitting in a puddle of liquid.
- For beef or lamb, you usually won’t need oil because the mince will release its own fat. Chicken mince is leaner, so add 1 to 2 tsp oil if it starts sticking or looks too dry.
- Taste the cooked mince and season with salt, keeping in mind that the stock cube already contains salt. Sprinkle over 1 tsp garam masala and stir it through.
- Remove the pan from the heat and let the mince cool completely. Don’t rush this bit. If the filling is still hot when you add the fresh ingredients or fill the samoosas, the wrappers can become soft and difficult to work with.
- Once the mince is completely cool, stir in 2 large finely chopped onions, 4 finely chopped green chilies and 1 bunch finely chopped fresh mint. Mix well so the fresh ingredients are evenly distributed.
- Taste again and adjust the chili or seasoning if needed. You can customize the heat to suit your family, but remember that the filling should be flavourful rather than painfully hot.
- Fill and fold your samoosas as usual, keeping the filling reasonably compact so they’re easier to seal and fry.
Notes
Prepared, tried, and tested by Irene
