SAMOSA FILLING - RED MEAT

 

Ingredients

• 400 g minced lamb or beef
• 400 g onions, finely chopped
• 5 Thai red chillies, finely chopped (or substitute with your preferred chilli, adjusting to your spice tolerance)
• ¾ tbsp ginger-garlic paste
• 2½ tsp coriander powder
• ¾ tsp black pepper
• 2 tsp salt
• A handful of fresh coriander (cilantro) leaves, chopped
• ½ tsp garam masala
• 2 tbsp oil

Heat the oil in a pan and add the onions and chillies. Fry for about a minute, then stir in the ginger-garlic paste. Continue cooking until the kitchen is filled with its wonderful aroma and the raw smell has disappeared.

Add the minced meat, coriander powder, and salt, stirring well to coat the meat with the spices. Break up any large pieces and cook until the meat is tender, flavourful, and completely done.

Transfer the filling to a bowl and leave it to cool completely. Once cooled, mix in the chopped coriander leaves, pepper, and garam masala. This final addition gives the filling its fresh flavour and aroma.

To assemble the samosas, use my Samosa Pastry Recipe, or, if you're short on time, use store-bought spring roll or samosa pastry sheets. Switz is a popular and readily available option.