Samosas Lamb or Beef
Serves 20
Ingredients
Method
500 g. Minced Lamb or Beef
4 tbsp. Vegetable Oil
1 Onion (Finely Chopped)
1 Bay Leaf
2 Pieces of Cinnamon Bark 3cm each
1 tsp. Fresh Chilli, Garlic and Ginger Pulp*
½ tsp. Chilli Powder
½ tsp. Cumin Powder (Ground)
½ tsp. Cumin Powder (Ground)
¼ tsp. Turmeric Powder
½ tsp. Salt (Kosher)
75 g. Peas (Frozen)
2 tsp. Lemon Juice
30 g. Coriander (Fresh Chopped)
In a saucepan heat the oil over a medium heat.
When hot add the cinnamon and bay leaf. Heat for about 10 seconds.
Add your onion and allow to brown while constantly stirring.
Once nearly browned add the fresh garlic, chilli and ginger pulp.
Add the meat, dry spices and salt to the pan.
Add the peas, cover and cook over a very low heat for about 15 minutes or until the meat is thoroughly cooked.
Once cooked stir in the lemon juice and fresh coriander.
Allow to cool before making the samosas. ¡¡* This fresh pulp is chilli, garlic and ginger blended together with a little water or oil.