Samoosas are a popular Indian snack throughout the world, commonly known as samosas outside of South Africa. The South African Indian samoosa does vary to its South Asian counterpart in that the pastry (pur) is a more crispy and the size of the samoosa is often smaller. The samoosa recipe on the Indian Delights South Africa recipe is in three parts – samoosa pur (pastry), potato samoosa filling and meat samoosa filling (this article).
Chicken, Lamb or Mutton Samoosas
Chicken and lamb or mutton mince are more popular meat fillings for samoosas in South Africa. Pork, beef or soya mince can be substituted for the mince. The filling recipe is different for potato samoosas.
- 750g chicken or lamb mince, rinsed well
- 2 teaspoons mixed ginger and garlic paste
- 3 tablespoons cooking oil
- ½ onion, finely diced
- 1 sprig thyme
- 1 sprig mint
- 1 sprig curry leaf
- 2 green chillies, slit lengthwise
- 1 sprig spring onion, finely sliced
- 1 tablespoon mixed hot curry masala (curry powder)
- 1 teaspoon chilli powder
- ½ teaspoon mixed cumin and coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
¼ onion. finely diced
1 sprig of mint, chopped finely
1 sprig of fresh coriander, diced
- Heat the oil and then add in the onions. Fry onions for a few seconds (around 5 to 10 seconds depending on the heat).
- Add in the curry leaf, finely chopped mint, spring onion, green chillies, and thyme. Allow this mixture to simmer until the onions turn a pale golden brown colour. If the onions become blackish-brown then it is burnt, so rather start over.
- Stir in the masala, chilli powder, cumin and coriander powder, and turmeric powder. Simmer for a few seconds.
- Add in the ginger and garlic paste and allow to simmer for a few seconds.
- Stir in the mince and mix well ensuring that the mince is well coated with the masala mixture.
- Add salt to taste.
- Allow the mince to fry without it sticking to the base of the pot. If the mince tends to hold at the base of the pot, a little water can be added. The mince should be fried well until all of its natural water evaporates.
- Remove the mince from the stove and stir in the additional onions, mint, and coriander.
- Allow the mince to cool before filling it into the samoosa pur (pastry).