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| 500 Gramm | Steak or mutton mince |
| 5 Milliliter | salt |
| 5 Milliliter | Ground jeera (cumin) |
| 5 Milliliter | Crushed dried chillies =Or=- Chili powder |
| 5 Milliliter | Garlic crushed |
| 5 Milliliter | Fresh root ginger; grated |
| 2 1/2 Milliliter | Borrie (tumeric) |
| 1/2 Bund | Dhunia (coriander) leaves chopped |
| 2 | onions chopped |
| 30 Milliliter | Freshly chopped mint (opt.) |
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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
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