Mutton Samoosa Recipe

AuthorChefLuhCategory, DifficultyAdvanced

Classic South African style mutton samosa, great for finger food lunches.

Yields10 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
Samoosa Filling
 500 g Mutton (minced/cubed)
 3 tbsp Cooking Oil
 1 Onion, finely chopped
 1 tsp Crushed Garlic
 1 tsp Crushed Ginger
 1 tsp Curry Powder
 1 tsp Masala Mix
Samoosa Dough
 2 cups Flour
 ¼ tsp Salt
 4 tbsp Cooking Oil
 6 tbsp Water
Prepare your dough
1

In a large bowl add your flour and salt, mix together to combine.

2

Add your oil and start mixing it with you hands, rub the flour with oil until its all mixed together and it looks like bread crumbs, this should take you about 3-5 minutes.

3

Start adding water slowly and knead together until it becomes firm dough and it sticks together. (do not overwork your dough)

4

Cover your dough with a damp cloth and let it rest for 30 minutes.

Cooking your Samoosa filling
5

In a saucepan, add your cooking oil and put on medium heat. Once heated add your onions, garlic and ginger. Cook and stir for 5 minutes or until your onions turn brown and soft.

6

Add your curry powder and masala mix. Cook and stir for 2 minutes or until the spices are fragrant.

7

Add your mutton mince and continuously stir until your mince is crumbly. Cover your saucepan and let it cook in low heat for 20 minutes, or until your mince is cooked.

8

Once the mince is cooked, uncover and dry out any water remaining on high heat, add salt to taste. Drain water if necessary to ensure your mince is dry.

Stuffing your Samoosa
9

Sprinkle about a teaspoon of flour on a flat counter place your dough and begin to roll it flat out about 1 cm thick. Rub some flour on your hands to make it easier to work your dough.

10

Cut out circles of your dough using a cup. Take a single cut out circle dough and roll it out to flatten it until thin and in the shape of a wide circle. Cut your circle in half.

11

Take one half and apply water on one edge of the dough so to be able to seal it. Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the corner of the cone so that its sealed.

12

Fill your cone dough with 1tbsp of your filling. brush the inside of the open side of your cone with water and pinch the edges together to seal it up.

13

Place it on a plate and cover with a damp cloth while your continue the process until all your dough is used up.

Frying your Samoosa
14

Add a ¼ of oil in a deep saucepan, Place on high heat. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying.

15

Fry your Samoosa until it is golden brown. Remove with a slotted spoon and place on paper towels to drain.

16

Serve and enjoy!

Ingredients

Samoosa Filling
 500 g Mutton (minced/cubed)
 3 tbsp Cooking Oil
 1 Onion, finely chopped
 1 tsp Crushed Garlic
 1 tsp Crushed Ginger
 1 tsp Curry Powder
 1 tsp Masala Mix
Samoosa Dough
 2 cups Flour
 ¼ tsp Salt
 4 tbsp Cooking Oil
 6 tbsp Water

Directions

Prepare your dough
1

In a large bowl add your flour and salt, mix together to combine.

2

Add your oil and start mixing it with you hands, rub the flour with oil until its all mixed together and it looks like bread crumbs, this should take you about 3-5 minutes.

3

Start adding water slowly and knead together until it becomes firm dough and it sticks together. (do not overwork your dough)

4

Cover your dough with a damp cloth and let it rest for 30 minutes.

Cooking your Samoosa filling
5

In a saucepan, add your cooking oil and put on medium heat. Once heated add your onions, garlic and ginger. Cook and stir for 5 minutes or until your onions turn brown and soft.

6

Add your curry powder and masala mix. Cook and stir for 2 minutes or until the spices are fragrant.

7

Add your mutton mince and continuously stir until your mince is crumbly. Cover your saucepan and let it cook in low heat for 20 minutes, or until your mince is cooked.

8

Once the mince is cooked, uncover and dry out any water remaining on high heat, add salt to taste. Drain water if necessary to ensure your mince is dry.

Stuffing your Samoosa
9

Sprinkle about a teaspoon of flour on a flat counter place your dough and begin to roll it flat out about 1 cm thick. Rub some flour on your hands to make it easier to work your dough.

10

Cut out circles of your dough using a cup. Take a single cut out circle dough and roll it out to flatten it until thin and in the shape of a wide circle. Cut your circle in half.

11

Take one half and apply water on one edge of the dough so to be able to seal it. Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the corner of the cone so that its sealed.

12

Fill your cone dough with 1tbsp of your filling. brush the inside of the open side of your cone with water and pinch the edges together to seal it up.

13

Place it on a plate and cover with a damp cloth while your continue the process until all your dough is used up.

Frying your Samoosa
14

Add a ¼ of oil in a deep saucepan, Place on high heat. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying.

15

Fry your Samoosa until it is golden brown. Remove with a slotted spoon and place on paper towels to drain.

16

Serve and enjoy!

Mutton Samoosa Recipe
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