Method:

• Heat a suitable pot or pan with little oil.
• When oil is very hot, add the minced meat .
• The idea is to cook the meat fast so keep the heat on high & spread the meat to allow to cook.
• As the meat cooks add spices of your choice.
• Add plenty of chopped onion & garlic or ginger and salt.
• Stir & keep cooking for another minute or until the meat is no longer pink or the liquid is dried up.
• Add pepper if you want some heat.
• Finally add chopped corriande as you turn of the heat.
• Give a final stir & the meat is done.
• Set aside to cool ready for use in making Samosa
• Using a teaspoon, fill the Samosa sheet pocket with the cooled meat
• Fold to cover making sure the edges are tight you can freeze them for use later or just fry
• Deep fry for about 2 minutes when its brown both sides its ready.