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 Kenyan Food Recipes download pdf