THE SPIRIT of RAMADAN MAGAZINE
Fauzia Afif of Fauzia’s Kitchen Fun shares 3 great samosa filling recipes, each enough to fill about 25 samosas or sambousek. These fillings would also work very well with bourek and spring rolls.
Lamb or Beef
1 medium onion, finely diced 2 medium carrots, cubed small 1 cup peas 2 medium potatoes, cubed small 2 tbsp. chopped limro/curry leaves 2 tbsp. chopped fresh coriander leaves 1 tsp. rai/mustard seeds 1 tbsp. oil + 1 tbsp. butter 2 green chillies, chopped 1 tsp. tomato paste/puree ¼ tsp. garlic paste ½ tsp. turmeric powder ½ tsp. cumin powder Juice of ½ lemon salt to taste
250 gm boneless chicken, cubed 2 medium onions, finely chopped 1 tbsp. oil + 1 tbsp. butter 2 tsp. ginger garlic paste ½ tsp. red chilli powder ½ tsp. turmeric powder ½ tsp. black pepper powder ½ tsp. garam masala 1 tsp. freshly roasted and powdered cumin 1 tsp. coriander powder Juice of 1 lemon 4 tbsp. chopped fresh coriander 1 tbsp. chopped fresh mint (optional) Salt & pepper to taste 2 green chillies, chopped
½ kg minced beef or lamb (or a mix) 250gm onions, finely diced 1 tbsp. cumin and coriander powder ½ tsp. garam masala ½ tsp. turmeric powder ½ bunch of fresh coriander, chopped Juice of ½ lemon ½ tsp. garlic paste ½ tsp. ginger paste Salt to taste 1-1 green chilies, chopped 1 tsp. butter
Boil the potato cubes until tender, drain and set aside. Heat the oil and butter in a pan and add the mustard seeds. When they pop, add the curry leaves and chopped onions. Stir-fry until translucent, and then add garlic paste and green chilies. Add peas and fry for a minute on low heat, stirring regularly, then add carrots and sprinkle some salt. Cook for a few minutes on low heat, giving an occasional stir. You can add a little water as needed whenever the mixture begins to stick to the bottom of the pan. When the veggies begin to soften, add the tomato paste/puree and powdered spices. Stir and keep cooking until everything softens. Lastly, add the cubed boiled potatoes and the chopped fresh coriander.
Boil the chicken with half a tsp. each of ginger, garlic and salt. Lower the heat and simmer for 12 minutes, covered. Turn the heat off, allow to cool, drain and shred. Fry the onions in the butter and oil until translucent. Add remaining garlic and ginger paste and the chopped green chilies. Stir on low heat until fragrant. Add chicken, cumin, turmeric, coriander and black pepper. Stir well and when the mixture looks dry and begins to stick to the bottom of the pan, turn off the heat. Sprinkle the garam masala and squeeze in the lemon juice. Add the chopped coriander and mint, adjust flavours and allow to cool before using.
Sautee the meat, spices, half of the chopped coriander and half of the lemon juice on medium heat for 3 minutes. Add the chopped onions and cook for an additional 3 minutes while stirring. Do not over-cook, or else the onions they will release moisture and the mixture will become soggy. Turn off the heat and add butter, remaining coriander and the rest of the lemon juice. Sprinkle a pinch of garam masala for added aroma and adjust salt, lemon and chili to taste. Allow to cool completely before filling the samosas.
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