Categories: Appetizers 
      Yield: 80 servings 
  
    500 g  Steak or mutton mince               5 ml Fresh root ginger; grated 
      5 ml Salt                            2 1/2 ml Borrie (tumeric) 
      5 ml Ground jeera (cumin)              1/2 bn Dhunia (coriander) leaves 
      5 ml Crushed dried chillies                   - chopped 
           -=OR=- Chili powder                 2    Onions; chopped 
      5 ml Garlic; crushed                    30 ml Freshly chopped mint (opt.) 
  
  Wash and drain mince. Braise in a heavy-based frying pan until all the 
  liquid has evaporated, stirring to prevent sticking and lumps forming. add 
  salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves. 
  Add onions and braise until well blended and mixture is fairly dry. Add 
  mint,if using and mix well. Remove and let cool before filling samoosas 
   
  Fills about 80 samoosas. 
   
  From the Cape Malay Cookbook. 
   
  Courtesy of Jim Jamieson