BINZARI YA PILAU BEEF SAMOSA.

Serves 5 INGREDIENTS. 500 Grams of mince meat. 1 Tablespoon of beef masala 1 teaspoon of grated ginger 2 Cloves of grated garlic. 1 Tablespoon of black pepper 1/2 a bayleaf 1 Tablespoon of salt 1 Tablespoon of binzari ya pilau/cumin powder 1 Tablespoon of mixed herbs 1 Tablespoon of cinnamon A bunch of spring onions or leeks 1 fresh green chilli (optional). 100 grams wheat flour. Cooking oil METHOD. 1: In a sufuria, add the meat, salt, garlic, ginger, black pepper, cinnamon, cumin powder, mixed herbs, the bay leaf some water and leave to boil.

2:Once it's boiled and completely dry, set aside to cool while you make the samosa covers (Mada) 3:In a glass bowl, add your wheat flour, a pinch of salt and cinnamon. Make the dough and till its non-sticky but soft. Cover with a cotton dish cloth and give time to rest

4:Once it's done resting for about 10-15 minutes divide into smaller potions and roll out on a well floured surface  and till its nicely thin and round. Make sure it's thin enough, not to the extreme and not too thick. 5:Heat up your pan and when it's hot enough, place the rolled piece of dough on the hot pan and cook it till its starts becoming translucent the turn on the other side for a few seconds then remove from heat. Please note that if you overdo this part then the pockets will start cracking once you start folding. 6: Now stack your Mada and trim around the edges to give a nice smooth finish. 7: Now we start folding. Cut the circles into half and fold from the circumference heading inwards to form a cone like shape. Please not that the circumference should be that part forming the tip and not the base. Prepare the glue by mixing some flour and litle water and forming a sticky like substance. 8. As you fold all the pockets, cover the already made ones to prevent them from drying out and having patches. Smear the glue on where the two parts of the circumference meet ensuring the hole at the tip is almost completely closed. 9: Wait for a few minutes to dry. But if you're doing a lot of pockets then by the time you're doing the last pocket, the first one will have already dried up.

10:Stuff the samosas with your cool minced meat mixed with some finely chopped spring onion/leeks. Please note that you should avoid overstuffing your samosa as it tends to burst when being deep fried.

11:Once you're done stuffing... Take the glue once again and seal the tail part overlapping the body part of the samosa. Apply glue to both flaps for maximum sealing. Give a few minutes to dry. 12:Now we deep fry. Into a pan, add your frying oil and heat it up to be smoking hot. Please note that if you put samosas in cold oil they soak up the fat, similar to the way fries do and become soggy. Ensure you always use hot oil but again not too hot as this makes the samosa get blemishes on the skin. 13:Once the oil is hot, deep fry the samosa until its golden brown the transfer onto a grease proof paper or kitchen to drain excess fat. 14:Garnish with some lemon wedges and serve hot with you favorite beverage BY ROGZYS_KITCHEN