Homemade Delicious Meat Samosas: Sambusa Za Nyama

Watch Samosa video in English

Tazama sambusa video hapa

2 kg minced meat
1 large onion chopped very finely (I prefer less onions in my samosas}
2 tablespoons fresh coriander finely chopped
1 teaspoon garam masala
Salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
Chilli powder to taste (optional}
Fresh chillies, chopped to taste {Optional}

samosa 3

A} Place your clean mince in a deep pot / pan
B} Add the ginger, garlic, chilli powder, garam masala and salt
C} Bring to the boil until well cooked
D} Dry the mince completely on medium heat. Make sure to keep on stirring to avoid lumps being formed and burned. Don’t worry if the mince sticks a little bit in the pan, it will make it taste better.
E} Whilst the mince is still hot, add the chopped green chilies if you are using them and mix it well.
F} Turn off the stove and Let the mixture cool completely. Do not cover the pot
G}Take a bow and mix cooked mince, chopped onions and coriander. Mix all together
H) Now fold the pastry into 3 part and then cut it.
I} Join 2 thing pastry with your flour paste and add 1 tablespoon of meat mixture at the corner.
J} Start folding into samosa / sambusa shapes and seal the edges with flour mixture {just water and flour, make it thick consistency}
K) Repeat the process with the remaining ones. I always buy my samosa wraps {pastry}, but for homemade samosas please check the recipe down below.
L) Heat the oil in a big pan and deep fry the samosas / sambusa till they are golden brown
Serve hot / warm with your favourite dip, sauce or chutney


Tip—» You can make more sambusa, freeze them and fry them whenever you want.

samosa 5

For Homemade Samosas Wraps Recipe:


1 ½ cup white flour
1 teaspoon salt
water for kneading
Plus some oil and flour for late

A} Mix the flour and salt
B} knead with the water into hard dough. Make sure to knead it as much as possible
C} Make sure to make dough harder than the usual soft dough for buns, pizza or mandazi.
D} Leave the dough covered for about 15 minutes
E} Divide the dough into 6 equal sized balls.
F} Roll each ball out thin, to the size of a dinner-plate
G} Once all are rolled out, place the first circle on working surface, apply oil on the top side very thoroughly, make sure the oiling is done evenly and then sprinkle some flour.
H} Take the 2nd circle, apply oil on both sides of it and pile it on the first circle and sprinkle flour.
I} Keep doing this until you have piled all 6 circles one on top of the other and don’t forget to oil and flour in between. This will help you to separate them easily late
J} Once all are done, roll out this pile to a slightly bigger size making sure it is as even in thickness as possible.
K} Heat a large flat roti tava pan on low heat
L} Place your rolled out pile on the pan and keep turning it and moving it around, turning it over fairly often so that it doesn’t over-cook. If it over-cooks the layers won’t separate later.
You can keep switching off the stove every few minutes so that the heat is not too much.
M} Once you find the topmost layers slightly done with tiny bubbles and very light brown patches, peel them out gently and carefully
N} Lay them aside on a soft cloth
O} Continue heating the pile and keep peeling off the layers one at a time until all the wraps are done and separated from the pile
P} Divide each wraps into three sections and use for wrapping your samosas / Sambusa


You May Also Be Interested In This Recipe:

Spring Rolls Recipe

Written by Farhat

Farhat Abbas


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