Durban's Mild beef mince samoosas

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Delicious Samoosa's from Durban.
Delicious Samoosa's from Durban.
Jacques Stander
Prep Time: 1hr
Servings: 80 small samosas
Cooking Time: 30 min
  • 5ml - pepper
  • 250ml - cooked brown lentils
  • - 2 carrots, grated
  • - 2 garlic cloves, crushed
  • - oil for deep-frying
  • 350g - lean beef mince
  • 30ml - chutney
  • 2,5ml - ground coriander
  • 5ml - ground cumin
  • 5ml - salt
  • - onion, finely chopped
  • - about 80 small samoosa pastry sheets
  • 30ml - roasted masala
  • 5cm - fresh ginger, grated
  • 15ml - oil

Make quick paaper bites (samoosa chips) from leftover pastry. Cut into largish pieces and deep-fry until crispy. Drain on paper towels and season with spices of your choice.


Heat the oil in a deep pan and fry the onion until soft. Add the garlic, ginger and carrots and stir-fry for a minute.

2 Add the mince and brown. Mix in the rest of the ingredients and stir-fry for 10 minutes. Remove from the heat and let it cool slightly.


Lay a sheet of pastry on a work surface and spoon a little filling onto the bottom corner. Fold the corner over the filling to form a triangle. Continue folding the triangle over until the end of the pastry sheet. Seal the end with water. Repeat with the rest of the pastry and filling.

4 Heat the oil and deep-fry the samoosas in batches until golden brown and crispy. Drain on paper towels

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