MUTTON MINCE FILLING FOR SAMOOSA
1 kg mutton mince wash and drain
Liquidise:
4 large onions chopped
4 – 6 green chillies
1 bunches dhanya washed and chopped
Extra:
1 teaspoon salt
1 tablespoon ginger and garlic
1/2 teaspoon turmeric
1/2 teaspoon coarse black pepper
1 teaspoon coarse red chilli or to taste if preferred
***** (I add extra green MASALA and omit the red chilli altogether)
Garnish:
chopped dhanya
Spring onions
Add mince to a large pot.
Braise on medium heat.
Cook for 15 minutes.
Stirring occasionally to avoid scorching.
Now add in ginger and garlic, salt, turmeric, liquidised green onion, masala and pepper optional
Cook for a further 20 minutes stirring now and then, breaking lumps.
When mince is cooked remove from heat, the mince should be dry and slightly moist.
Cool mince before filling samoosa
Add chopped greens
Source: Leyla Randera
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