INGREDIENTS
1 kg mince of choice, chicken, beef or mutton.
Wash mince, drain and put in pot add:
2 tbslps ground garlic
1 tbslp ground green chillies – to taste depending on your taste buds
1 tbslp salt – taste
2 tblsps freshly ground black pepper – optional
1 tsp Arad – turmeric – optional
2 tbslps lemon juice
2 – 3 tblps dhania – crushed
2 tblsp jeera – fine
METHOD
braise mince until dry, and then chop 1 kg of onions in food processor. Squeeze in a net 2 remove onion juice, and then add to mince and braise for a while. You may also braise your onions slightly before adding to mince
remove from heat, let it cool, then add chopped dhania, shallot mint and 1 cup crushed fried onions.
You can freeze prepared mince and also use for samoosas, pies, and farmaas.
When you want to freeze mince. My suggestion is not to add in the onions. Freeze without onions.
VARIATIONS WHERE SAMOOSA MINCE CAN BE USED:
Make up a scone dough
roll scone dough rectangular, spread chutney and add 2 beaten eggs to mince as much as you need. Roll up like a swiss roll and wrap in wax wrap, keep in the fridge for half an hour. Cut into 5cm sizes, brush with beaten egg and sprinkle sesame seeds on top. Bake on 180 degrees for 15 minutes.
Use for pies – fill pies with mince and grate a boiled egg over mince…
Use for farmaas
0 Comments