Mutton Samosa

INGREDIENTS

• 400g Mutton
• 12 slices Samosa Wrapper
• 1 Onion
• 2 cloves Garlic
• 2 tsp Ginger
• 2 tbsp Soy Sauce
• 0.5 tsp White Pepper
• 0.5 tsp Ground Cumin
• 0.5 tsp Salt
• 2 tbsp Plain Flour
• 2 tbsp Water
• 4 tbsp Cooking Oil

STEPS

1. 1

   Put 400g of mutton in a saucepan with enough water to cover it. Bring to a boil, cover, reduce to low heat, and simmer for 35 minutes, until the mutton is tender and no pink remains. Drain, cool briefly, and finely mince it using a clean utensil.

   ⏱ 35 min

2. 2

   Heat 4 tbsp of cooking oil in a frying pan over medium heat. Add 1 onion (finely chopped), 2 cloves of garlic (minced), and 2 tsp of ginger. Fry for 3 minutes until softened and fragrant.

   ⏱ 3 min

3. 3

   Add the cooked minced mutton, 2 tbsp of soy sauce, 0.5 tsp of white pepper, 0.5 tsp of ground cumin, and 0.5 tsp of salt. Stir-fry for 5 minutes until the filling is dry, then cool completely.

   ⏱ 5 min

4. 4

   Mix 2 tbsp of plain flour and 2 tbsp of water into a thick paste. Cut each 12 slices of samosa wrapper into a strip, fold each strip into a cone, and seal the edge with the flour paste.

5. 5

   Fill each wrapper cone with the cooled mutton mixture, leaving space at the top. Fold and seal the open edge firmly with the flour paste.

6. 6

   Heat enough additional cooking oil in a deep pan to submerge the samosas, approximately 170°C. Fry the samosas in batches for 5 to 6 minutes, turning occasionally, until crisp and golden brown. Drain on a rack or paper towel.

   ⏱ 5 min