South African Meat Samoosas Recipe

Samoosas, a beloved snack in South Africa, are a testament to the rich cultural tapestry of the nation. These crispy, triangular pastries are filled with a variety of spiced fillings, from minced meat to vegetables, making them a versatile dish that can cater to all palates. Originating from the Indian subcontinent, samoosas have been wholeheartedly embraced by South Africans, becoming a staple at gatherings and a popular street food. This recipe will guide you through creating mouth-watering minced meat samoosas, perfect for any occasion.

Ingredients:

For the Filling:
- 500g minced beef or lamb
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 2 green chillies, finely chopped (adjust according to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander (cilantro), a small bunch, chopped
- 1 tablespoon vegetable oil
- 100ml water

For the Samoosa Pastry:
- 250g plain flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Approximately 100ml water for kneading

- Vegetable oil for deep frying
- Flour paste (2 tablespoons flour mixed with water) for sealing the samoosas

Instructions:

Prepare the Filling:
1. Heat 1 tablespoon of oil in a pan over medium heat. Add the onions, garlic, and ginger, sautéing until the onions are soft and golden.
2. Add the minced meat to the pan, breaking it apart with a spoon. Cook until it starts to brown.
3. Stir in the green chillies, cumin, coriander, turmeric, and garam masala. Cook for a minute until the spices are fragrant.
4. Pour in the water, reduce the heat to low, and simmer until the meat is cooked through and most of the liquid has evaporated. Season with salt to taste.
5. Remove from the heat, stir in the chopped coriander, and set aside to cool.

Prepare the Samoosa Pastry:
1. In a mixing bowl, combine the flour and salt. Add the 2 tablespoons of oil and mix until the mixture resembles breadcrumbs.
2. Gradually add water, kneading until a soft dough forms. Cover and let it rest for 30 minutes.
3. Divide the dough into small balls. Roll each ball into a very thin circle, then cut it in half to form two semi-circles.
4. Heat a dry pan and lightly cook each semi-circle for about 10 seconds on each side. Do not overcook; they should remain pliable.

Assemble the Samoosas:
1. Take one semi-circle of pastry, fold it into a cone shape, and seal the edge with the flour paste.
2. Spoon some of the cooled filling into the cone, being careful not to overfill.
3. Seal the open edge with more flour paste, ensuring it is completely sealed.

Fry the Samoosas:
1. Heat vegetable oil in a deep pan or fryer to 180°C (356°F).
2. Fry the samoosas in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
3. Remove with a slotted spoon and drain on kitchen paper.

Serve your crispy, golden samoosas hot, accompanied by chutney or ketchup for dipping. These delightful snacks are perfect for sharing and are sure to be a hit at any gathering, embodying the spirit of South African hospitality and the rich diversity of its culinary heritage. Enjoy the process of making them and the joy of sharing them with friends and family. View our shop to get all your necessary ingredients or any original South African snacks and drinks!