Zurich Legacy Kitchen Cookbook - Book - Page 6
R e en a Pat el
Jayanti’s
Meat Samosas
Jayanti’s homemade meat
samosas were a much-loved
family favourite, enjoyed by
friends and relatives from
around the world. They held
a special place in the hearts
of his grandchildren in the
UK, and today, his daughter
Reena lovingly carries on his
treasured recipe, making them
for special occasions and
family gatherings, and keeping
his memory and legacy alive.
INGREDIENTS
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500g minced lamb
1 large onion, finely chopped
2 cloves garlic, crushed
1 tsp fresh ginger, grated
2 green chilli, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
1 tsp salt
Handful of fresh coriander, finely chopped
1 tbsp vegetable oil
Samosa Pastry Sheets
2 tbsp plain flour mixed with 3 tbsp water to form a paste
Sunflower oil for deep frying
r n
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(F okg)
METHOD
Get started by adding a large frying pan to medium heat with one
tablespoon of oil.
Once the oil is hot, add the cumin seeds and let them cook for around
30 seconds, until nice and fragrant. Then, add the onion and cook until
softened and lightly golden.
Stir in the garlic, ginger and chilli, then add the minced meat, breaking it
down with a wooden spoon. Let it cook until nicely browned.
Then, add the ground coriander, garam masala and salt, mixing everything
together. Cook for a further 5–10 minutes, until the meat is fully cooked
and any excess moisture has evaporated. Stir through the fresh coriander,
then take off the heat and leave the filling to cool completely.
Once cooled, take a sheet of samosa pastry and fold it into a triangle
shape. Add 1–2 tablespoons of the meat filling, then fold and seal the top
edge firmly to keep everything tucked inside. Repeat with the remaining
pastry and filling.
Heat the oil in a deep pan to 170°C. Once hot, carefully add the samosas in
batches and fry for 6–8 minutes, until golden brown and crisp.
Remove from the oil, drain on kitchen paper, then serve while hot and
crispy.
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