MAKES 40–50
FILLING
¼ cup sunflower oil1 x 5-cm length cinnamon stick
3 sprigs curry leaves, chopped and stems removed
5–6 dried red chillies, chopped
4 medium onions, pulsed in a food processor until fine
2 kg mutton mince, washed and drained
6–8 fresh green chillies, pulsed in a food processor until fine
1 Tbsp crushed garlic
1 tsp grated fresh ginger
1 Tbsp Green Masala Paste (page 135)2 tsp salt1 tsp cumin powder
1 heaped Tbsp mayonnaise
1 heaped Tbsp butter
2 Tbsp chopped fresh coriander
2 Tbsp chopped fresh mint
TO ASSEMBLE
1 packet (1 kg) samoosa pur/stripsSunflower oil for deep-frying
FILLING
1 Heat the oil in a pan over medium heat.
2 Add the cinnamon stick, curry leaves and dried red chillies.
3 Add just one handful of onions to the oil and fry until translucent, not browned.
4 Add the mutton mince and, using the back of a spoon, press against the mince to break up any lumps while cooking. Add the fresh green chillies and cook until the liquid begins to evaporate and the mince has started to cook well.
5 Add the garlic, ginger, green masala paste, salt and cumin powder and mix well.
6 Continue to cook until most of the liquid has evaporated but the mince is still moist and juicy.
7 Finally add the mayonnaise, butter and the balance of the onions.
8 Immediately cover with a lid and switch off the stove. The onions will cook gently over the residual heat and soften with the steam from the mince.
9 After 15 minutes, add the chopped fresh coriander and mint. Set aside to cool completely.
TO ASSEMBLE
10 Place a tablespoon of filling on the end of each samoosa strip and fold into triangular pockets.11 Heat sunflower oil in a pot and deep-fry the mutton samoosas in batches until golden.12 Remove from the oil with a slotted spoon and drain on paper towel.13 Serve hot.
