| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Malay |
Appetizers |
80 |
Servings |
INGREDIENTS
| 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 1/2 |
ml |
Borrie (tumeric) |
| 1/2 |
bn |
Dhunia (coriander) leaves chopped |
| 2 |
|
Onions; chopped |
| 30 |
ml |
Freshly chopped mint (opt.) |
INSTRUCTIONS
Wash and drain mince. Braise in a heavy-based 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
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