Meat Samosa recipe (Sambusa ya Nyama)
Meat Samosa recipe (Sambusa ya Nyama)
Nothing more delicious like the Kenyan meaty samosa! Mainly an urban dish, the meaty samosa serves as a breakfast item and a whole day snack. It is enjoyed by the entire family
Ingredients
½ kg minced beef
30 g coriander, fresh
1 stem (356 g) leek, unpeeled, raw
1 clove (5 g) garlic, unpeeled, raw
¼ tsp. (1 g) chilli pepper, fresh, raw
3 cups (475 g) wheat flour, refined
½ tsp. (2 g) salt, iodized
1¼ cups (264 g) water
3 cups (572 g) cooking oil
Preparation 1 hour | Cooking Time 1 hour | Makes 28
Meat Filling:
• Put the meat in a pan over a fire. Stir continuously.
• When the juices start oozing out from the meat, cover to cook.
• Finely chop the leek, coriander and crash the garlic. Mix them together in a bowl.
• Add salt and chilli to the meat after about 10 minutes.
• Continue stirring and crushing the meat to prevent it from forming balls.
• Cook the meat until it dries.
• Add the leek, garlic and coriander after 4 minutes and stir.
• Remove from the fire after 1 minute.
• Let the meat cool before using it to fill the casings
Samosa pocket preparation:
• Put 2 ½ cups flour in a bowl and add 1 cup cold water. Mix into a medium soft dough.
• Turn dough onto a flat surface and knead thor- oughly until smooth.
• Make a thick long roll, cut into 9 pieces and make the pieces into small balls.
• Roll out the balls, one at a time into desired thickness.
• Flour the surface, slightly oil the top of each rolled-out ball and stack them on top of each other. Continue until all the pieces are placed .
• Stitch the edges by poking light holes.
• Roll them out together to one large round piece.
• Heat a shallow pan and toast the rolled dough for 2 minutes per side. If the shallow pan is too small, cut the rolled-out dough to fit.
• Toast each side lightly, peeling off each layer after toasting until all the 9 pieces are separated.
• Cut triangular shapes on each separated piece; fold each of the triangular pieces into an enve-lope and seal the edges with a preparation of wheat flour paste.
To make the paste:
• The paste is used to seal the envelopes.
• Mix ¼ cup of water and ½ cup of flour to make a thick paste.
• Make the casings using the paste to bond and seal the edges. Filling the Samosa:
• Spoon the cooled meat filling into the casings and seal off the edges using the paste.
• Do not overfill the casings to prevent it any tears or rips on them.
Cooking:
• Heat the remaining oil in a deep pan up to 170°C or about 6 minutes or until the oil bubbles when a pinch of dough is dropped in the oil.
• Carefully, deep each samosa into the hot oil and cook while turning until golden brown on both sides.
• Remove from the hot oil making sure to let any excess oil drain back into the pan.
• Place onto paper towels to drain any excess oil.
• Repeat the process until all the samosas are cooked.
• Serve.
Nutrition data per 100g of recipe:
Energy 1,854 kJ/ 443 kcal |│ Fat 22.2 g │| Carbohydrates 40.5 g |│ Protein 18.8 g │| Fibre 3.1 g │
Vitamin A 66 mcg │| Iron 11.5 mg |│ Zinc 2.99 mg
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Kenyan Food Recipes
