The taste and smell is out of this world…just the way my mummy used to make it….can be used in pies also💖💖💖
Add 1 kg mince of your choice to a large pan with
1/2 tsp tumeric,
2 tsp dhania jeera powder,
2 tsp ginger and garlic paste,
1 tsp chilli powder,
1 stock cube of your choice and cook on medium high heat until all liquid is dried up and mince is cooked and coated in spices.
(Not necessary to add oil for lamb / beef because natural oils will be released. May need to add a little oil to chicken mince.)
Season to taste and sprinkle with a tsp garam masala.
Remove from heat and mix in 2 large finely chopped onions,
4 chopped green chillies (more or less depending on your preference) and
1 bunch chopped fresh mint.
Once completely cooled, fill samoosas as per normal.
Prepared, tried and tested by: Irene Dasari