Sweats and Sucky about to **** each other up over some chicken skin... please log in to view this image
Just made the filling this evening...will let it cool over night...don’t want to be putting warm filling in pastry 2lb lamb Keema 2 large onions Garlic/ginger paste Salt Crushed chillis Chilli powder Turmeric 1tspn Cumin seeds Coriander seeds Garam masala first stage is to cook off the water out of the meat medium to low heat takes about 20/25minutes Keep on stirring and beating out any clumps. Add the Cumin seeds Amounts wise...whatever you want, which tbh is the theme for all my ingredients because we all like things a bit more this and a bit less that.
Throw in the onion, chilli flakes n salt as much chilli powder as u want and a tspn of Turmeric powder and ginger garlic paste cook through about 20/25 minutes..don’t let the meat stick...keep on top of it...lid on
Cooked through Potatoes...about 3 medium ones for me...didn’t want it too potatoey...want my samosas meaty. Boil the potatoes...almost cooked through. About a Cm squared, not any bigger I like peas in my samosas...up to you whether you add them or not mix it through and cook with lid off till the peas have thawed and a few more minutes on top to get rid of any moisture 1-2 a cup of coriander seeds coarsly ground 2 spoons garam masala...not too heavy on it about 10 mins very low heat to let the flavours blend
cheers bru tastes yum for a filling...can’t decide...filo pastry or make some myself...will see what mood I’m in tomorrow
Thats the dowiest layer of mix I've ever seen, can see the chicken underneath ffs What you use a tablespoon of flour?
